RECIPE: Perfect Pot-Infused Pesto

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Both home and professional cooks appreciate the ability to utilize fresh herbs in many dishes. Basil is an excellent choice of a highly versatile plant which can be used fresh or frozen form and is easy to grow in containers, allowing easy access.

Basil grows profusely in warm weather and must be pruned by pinching leaves and blossoms to encourage growth, otherwise it is a fairly independent plant. It has been the base of pesto recipes for centuries, which can be made quickly with the freshest garden ingredients.

Classic pesto recipes consist of 5 basic ingredients: basil, olive oil, nuts, garlic and cheese. These ingredients vary from region to region, family to family and cook to cook. This article will focus on a walnut pesto recipe which can be made with cannabis infused oil in order to make a highly medicated, delicious meal in less than an hour. The above link is for a coconut infused oil, however extra virgin olive oil can be created in the same method and used for any recipe calling for oil.

Making pesto may seem a little overwhelming to novice cooks, but is is actually a very quick and easy dish to create. The key to making it easy is preparation. By ensuring the mis en place is completely ready prior to cooking, any home or professional cook will be organized, ready to cook and have a good time while doing it. Less stress in the kitchen means better food, always.

In preparation for this pesto, begin months before by planting basil seedlings, watch them germinate and help them grow into healthy, hearty herbs you can have at your fingertips. Or, you can always pick up a bunch of fresh basil at any decent market or garden. NEVER use bottled pesto – it is much too expensive and full of salt and chemicals. Fresh is easier, cheaper and far healthier as you can control what is in it.

For this recipe, you will need 1 ½ to 2 cups of freshly picked basil. Never cut the leaves; simply pinch them off at the base of their connection to the stem.


  • 1 ½ to 2 cups fresh basil
  • 4 cloves garlic, peeled and crushed
  • 2 cups walnuts, roasted
  • ½ cup cannabis infused extra virgin olive oil
  • 1 cup Pecorino Romano or parmesan cheese, grated
  • 1 lemon, juiced
  • salt and pepper, to taste


Begin by placing the basil in a food processor or blender. Add the remaining ingredients, except for the oil. Blend roughly and add oil, drizzling into the mixture. Stop to scrape the sides of the container and adjust to taste. The finished product will result in a bright green pesto useable with an assortment of dishes, from chicken to pasta. Any leftover pesto can be frozen in ice cube trays and used later.


Got the munchies really bad? Check out other awesome recipes published on Ladybud here!

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