Recipe: Cannabis Hempesto

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Submitted by YellowJuana Cake


3 cups washed, fresh basil leaves, stems removed, patted dry
2-4 garlic cloves, peeled – according to taste
1/3-1/2 cup pecans, pine nuts, almonds or walnuts
1 tablespoon hemp seeds
10 tablespoons cannabis infused olive oil, or more, as needed
1/2 cup grated Parmesan or Romano cheese
Pinch of sea salt, if desired
Combine the above ingredients in a food processor and pulse it on and off until it becomes a smooth paste. Taste test for seasoning and texture adjustments. Use immediately, or cover and chill. If it becomes stiff, add some extra virgin olive oil and stir until smooth.
Pesto will darken if exposed to high heat and will lose its vibrant green color, so don’t “cook” pesto in a hot pan or add it to hot pasta in a hot pot; rather, transfer the cooked pasta into a bowl first- then add the pesto and stir gently. This doesn’t matter much if you’re using Hempesto as a base on your pizza -grilled chicken and artichoke hearts make a great topping with this awesome sauce. To keep the pesto fresh, I layer mine with a thin coat of extra virgin olive oil on the top before I cover and store it in an air-tight container in the fridge for up to two weeks.


Feature image:  CC0 Public Domain