Cannabis-Infused Basil Pesto
Fresh basil, garlic, olive oil, cannabutter and pine nuts for a super quick weed edibles snack.
Servings: 4 people
Cost: 15-20
Equipment
- Blender or Magic Bullet
- Glass dish
- Spatula
- Cookie Sheet
- Parchment Paper
- Oven
Ingredients
- 1/2 cup pine nuts
- 8 cups basil leaves fresh
- 3 large cloves of garlic peeled
- 1/4 tsp red pepper flakes more if you like it spicy
- 2 cups parmesan cheese fresh and freshly grated
- 1 tsp lemon zest grated
- 4 tbsp Cannabutter
- 4 tbsp regular olive oil (more if needed)
- 1 tsp each, salt and pepper
Instructions
- Preheat the oven to 325°. Place pine nuts on a baking sheet in a single layer and toast for 7 minutes. Stir the pine nuts and continue baking for 3-4 minutes or until lightly browned. Do not let the pine nuts burn. Set aside.
- In a blender or food processor, combine the basil leaves and garlic. Pulse until finely chopped.
- Add the red pepper flakes, parmesan cheese, pine nuts, cannabutter, and lemon zest. Turn the blender or processor on and slowly pour in the olive oil until it's incorporated. Add the salt and pepper and pulse to combine.Add a little more olive oil if it's on the thick side, and you prefer it a little thinner. On the flip side, add less olive oil if you want it thicker.
- Put ingredients in a glass bowl or in ice cube tray's if you want to freeze it and use it later.
- Clean out the blender or bullet, and add in your pine nuts with a bit of olive oil and pulse until just a little bit blended, but still chunky.
- Fold in half of the pine nuts into your pesto mixture gently, and then use the last bit to sprinkle on top.
- Use on top of bruschetta bread, with pitas, on grilled cheese sandwiches or pasta.