Cannabasil Pesto:
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| Photo from: The Weed Blog |
A recipe from PonchoMeg: The Modern Bohemian: writer, musician, actress, model, educator, ordained minister, artist, fitness trainer, mmj patient, and more! Enjoy!
(But only if you are a patient or reside in a region where cannabis is recreationally permitted to those within your age group. This is NOT intended for illegal use or for use by anyone under the age of 21, unless stated by a medical doctor and/or for accepted religious customs/ceremonies.)
| Cannabasil Pesto A medical marijuana based pesto recipe. |
INGREDIENTS:
3/4 cup basil leaves (fresh)
10 grams of medical marijuana bud (try to choose a savory strain)
1/2 cup parsley leaves
1 cup canna-oil (made with olive oil - NOT the coconut oil)
8 cloves of garlic (or more to taste)
1 tsp. iodized salt
1 tsp. sea salt
1/2 cup almonds or cashews
a pinch of pepper (or more to taste)
a dash of lemon juice
(NOTE: If you want cheese in your pesto, make as follows & simply add a 1/2 cup of grated Parmesan cheese towards the end, as well as a touch more canna-oil if needed.)
DIRECTIONS:
1. Preheat oven to 230 F.
2. Break up your 10 grams of medical marijuana bud, but do not grind.
3. Place your bud on a cookie sheet in a thin, even layer, and cover with aluminum foil.
4. Place the prepared cookie sheet into the oven and "bake" for 45 minutes to an hour.
5. After 45 minutes to an hour, remove the bud from the oven and let cool just slightly before use in the pesto.
6. While the bud is "baking," you can gather all your tools you will need to work with, collect your ingredients, and make sure that all the food is washed and clean and cut and ready to be used.
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7. As the bud cools, combine the basil, parsley, a small amount of the canna-oil, the garlic, the salts, the nuts, and a pinch of pepper in a mortar and pestle set, a food processor, or a blender and mix it up! Slowly add the rest of the canna-oil as you smash, grate, and blend the pesto mixture, adding more and more as you go. Add the baked cannabis directly before the last of the canna-oil and combine well with the rest of the paste.
8. Finish the Cannabasil Pesto off by mixing in a dash of lemon juice and by adding more of anything that you feel the pesto needs to suit your taste. (Cheese, more garlic, more basil, more pepper, etc.)
9. Enjoy your Cannabasil Pesto in pastas and salads, as a sauce for white meats, poultry, fish, and tofu, as a sandwich, wrap, or pita spread, on a homemade pizza, or simply as a dip with crackers, specialty breads, and vegetables.
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| 50 Things to Make with Pesto : Food Network |
Good luck and happy eating! Stay medicated!
