This delicious pot pesto will be sure to get you nice and medicated!
For other cool recipes (that work!) check out The Feel Good Cookbook: for Medical Marijuana Patients
Estimated Time: 10 minutes
Makes: 2.5-3 Cups
1/2 cup basil leaves
1/2 oz cannabis buds (Note: If using CannaOil this is OPTIONAL. Substitute with 1 cup parsley leaves if using CannaOil)
1 cup olive oil (Note: theCannabisChef suggests replacing this with CannaOil)
8 cloves garlic
2 tsp sea salt
1/2 cup almonds or cashews
1/2 cup grated parmesan cheese or vegan parmesan cheese
1. Activate the cannabis by crumbling it into a small skillet and stirring it over medium heat for a minute or two-until the vapor begins to rise. (Note: Ignore this step if using CannaOil)
2. Place the basil, cannabis, nuts, garlic, parmesan and salt in the blender. Blend it to a coarse puree while adding the oil.
3. Enjoy tossed with pastas and salads, as a sauce for meat, fish or tofu, as a tasty sandwich spread, or on pizza! Store in the refrigerator in a glass jar. For longer storage fill an ice cube tray with the pesto, cover it with plastic wrap, and freeze.