1.  Wash the basil and parsly and shake off the excess water.

2.  Add the leaves to a food processor or blender and add a tablespoon or two of water and a couple of tablespoons of olive oil.

3.  Start the processor and drizzle olive oil in until the basil is very finely chopped, almost into a paste.

4.  Spoon the basil paste into ice cube trays of your desired size. The one pictured below happens to be oversized but this is not necessary.

5.  Pour a little olive oil over the top of each "cube" to protect the basil from freezer burn.

6.  Freeze it for at least 24 hours and then remove the cubes and store them in freezer bags.