Herb Cannabis Pesto
A vibrant, herbaceous pesto using infused olive oil as its base. Toss with pasta, spread on toast, or use as a dipping sauce.
Potency
Potency depends entirely on your infused olive oil. Each 2-tablespoon serving contains approximately ¼ of a tablespoon of the infused oil.
Open potency calculator →
Equipment
- Food processor or blender
- Spatula
Ingredients
- fresh basil leaves, packed2 cups (50g)
- pine nuts or walnuts¼ cup (35g)
Toasted for better flavor
- garlic2 cloves
- infused olive oil3 tbsp
- regular olive oil3 tbsp
- salt¼ tsp
- lemon juice1 tbsp
- nutritional yeast or Parmesan3 tbsp (optional)
Omit for fully vegan
Instructions
- 1
Toast pine nuts in a dry pan over medium heat for 2–3 minutes until golden. Cool completely.
- 2
Combine basil, cooled nuts, garlic, salt, and lemon juice in a food processor. Pulse until coarsely chopped.
- 3
With the processor running, slowly drizzle in both oils until a smooth paste forms. Add nutritional yeast or Parmesan if using.
- 4
Taste and adjust salt and lemon. Transfer to a jar.
Notes & Storage
- Diluting infused oil with regular olive oil gives you precise control over potency per serving without sacrificing quantity.
- Press plastic wrap directly onto the surface of the pesto before sealing to prevent browning.
- Store refrigerated for up to 5 days, or freeze in ice cube trays for up to 3 months.
- Do not heat the pesto — toss with hot pasta off the heat to preserve potency.
Edibles take 30–120 minutes to take effect. Label all infused food clearly and store away from children. Not medical advice.