Cooking with Weed: Master the Art [A Cookbook]

Cannabis Leaf Pesto Recipe from MUNCHIES Test Kitchen

Yield: 1 cup

THC Content: 20.8 mg per 1⁄4 cup, 83.2 mg total recipe

Just like the chimichurri recipe on page 157, cannabis leaves bring a fresh, vegetal flavor to this traditional pesto. For a more elegant touch, try chilling the olive oil in the fridge for 30 minutes before adding it to the pesto. This will help the leaves maintain their vibrant green color as they are blended.

To make the pesto, combine cannabis leaves, basil, toasted pine nuts, grated Parmesan cheese, and infused olive oil in a food processor. Blend until all the leaves are finely chopped. Season with kosher salt. Use immediately or store in an airtight container in the refrigerator for up to 3 days.

Ingredients:

• 4 cannabis fan leaves
• 1 ½ cups basil leaves
• 1⁄4 cup toasted pine nuts
• 1⁄2 cup grated Parmesan cheese
• 1⁄2 cup flower-infused olive oil
• Kosher salt

Enjoy this unique and flavorful cannabis-infused pesto on pasta, sandwiches, or as a delicious dip. Experiment with different strains of cannabis for varying flavors and effects. Just remember to consume responsibly and in moderation. Happy cooking!

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