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.