(Note: amyb just informed us that if CannaOil is being used then 1 cup of parsley leaves should replace the cannabis buds called for in the recipe in order to add bulk. Thanks again amyb!)
For other cool recipes (that work!) check out The Feel Good Cookbook: for Medical Marijuana Patients
Estimated Time: 10 minutes
Makes: 2.5-3 Cups
1/2 cup basil leaves
1/2 oz cannabis buds
1 cup olive oil
8 cloves garlic
2 tsp sea salt
1/2 cup almonds or cashews
1/2 cup grated parmesan cheese or vegan parmesan cheese
1. Activate the cannabis by crumbling it into a small skillet and stirring it over medium heat for a minute or two-until the vapor begins to rise.
2. Place the basil, cannabis (or parsley), nuts, garlic, parmesan and salt in the blender. Blend it to a coarse puree while adding the oil.
3. Enjoy tossed with pastas and salads, as a sauce for meat, fish or tofu, as a tasty sandwich spread, or on pizza! Store in the refrigerator in a glass jar. For longer storage fill an ice cube tray with the pesto, cover it with plastic wrap, and freeze.