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