Condiments

Super Green Canna-Pesto

By Alicia Deal

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If you have access to cannabis fan leaves, you’ll get a cannabinoid boost by adding them to this ganja pesto.

  • Makes about 2 cups, with varying dosage in each ¼ cup serving
  • 15-20 minutes
  • Easy/Beginner

Ingredients:

  • 1 cup loosely packed fresh basil
  • ½ cup loosely packed cannabis fan leaves (optional, you can use more basil or parsley instead)
  • 1-2 small cloves garlic, to your taste
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup toasted walnuts or pine nuts
  • 1 tablespoon lemon juice
  • 1-2 tablespoons cannabis infused olive oil, adjusted to desired dosage
  • 6-7 tablespoons olive oil
  • Salt and pepper to taste

Method:

  • In the bowl of a food processor or blender combine basil, cannabis leaves if using, garlic, Parmesan, nuts, lemon juice and a pinch of salt. Pulse to chop, scrape down the sides with a rubber spatula, then pulse a few more times to mix. Taste for seasoning now if you don’t want to get medicated while preparing this pesto!
  • With machine running, slowly drizzle in canna-olive oil and unmedicated olive oil. If you don’t mind a little buzz, taste once more and season with salt and pepper as needed.
  • Transfer to an airtight container, topping the pesto with a layer of plastic wrap to keep it as green as possible. Serve with pasta, as a topper for chicken, in a sandwich-- get creative! And enjoy within 3-5 days, or freeze for up to 2 weeks.

Effects are temporary and may vary by consumer. These statements have not been approved by the U.S. Food and Drug Administration.