Basil Pesto

Grind the pine nuts with the garlic and olive oil medium-sized and add the basil and Parmesan cheese.

Grind to a fine pesto and add pepper, salt and, if necessary, a few drops of lemon juice.

Spoon the pesto into the holes of ice cube holders. Cover with cling film and let it freeze day or night.

Remove the cubes from the containers and put them in freezer bags. Use the cubes as seasoning for sauces, soups and dressings.