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Cannabis Leaf Pesto Recipe

Prep time:15-20 minutes
Yield: from 2 to 3 cups depending on your desired consistency
Total thc/cbd: 25mg thc / 25mg cbd

Equipment needed: food processor, cutting board, chef’s knife


  • 2 cups fresh organic basil leaves
  • 1 cup fresh organic cannabis fan leaves [no spray leaves, chemicals are bad to eat]
  • 6 – 8 cloves fresh peeled organic garlic
  • ½ cup toasted organic pine nuts or hazelnuts
  • 5 tsp pot d’huile cannabis infused olive oil (1 tsp= 5mg thc + 5mg cbd)
  • ¾ – 1 cup organic extra virgin olive oil [you may use more or less depending on your overall desired consistency]
  • 1 tbsp jacobsen sea salt
  • ½ tsp fresh cracked black pepper

How to make cannabis leaf pesto:

In the bowl of a food processor combine the basil, cannabis leaves, garlic, parmesan and the nuts, process to mix this combination well…

With the motor running, slowly drizzle in the cannabis infused oil then follow it with the regular oil. Season with salt and pepper, mix well on pulse one more time or two or until combined well… Store in an airtight container in the fridge with a layer of oil on top to keep it from oxidizing…

*This cannabis leaf pesto can be utilized in so many ways in the modern kitchen… in cream for a pasta sauce, mixed with mayo for a sandwich spread, schmeared under chicken skin for a baked whole barnyard chicken, used as a vegetable dip with sour cream and yogurt, mixed with vinegar and oil for a lovely vinaigrette…. the list goes on and on…