In recent years weed edibles have evolved a lot. Gone are the days when space cake is something unique and special. As weed is becoming more mainstream, new ways to get high with it are becoming available. Pesto sauce with cannabis is one of those new inventions. It is very simple to make, same as normal pesto really, but with cannaoil instead of regular olive oil. We have the entire recipe and process here, as well as some tips, for making the best tasting weed pesto there is.
What you will need for 1 cup of weed pesto:
1 cup of basil leaves – one cup is 340 grams
50-60 grams of cheese – Parmesan or Romano are the best
half a cup of cannaoil – you can find a simple cannaoil recipe here
2-3 garlic cloves
salt and pepper to taste
food processor is also needed
How to make the weed pesto:
- Grind the basil leaves in a food processor for a few seconds.
- Add the garlic and the cheese and grind it for a few seconds. You don’t want it to be too fine yet.
- As the food processor is running, slowly add the cannaoil. You do need to do it slowly as otherwise the oil will separate from the rest of the sauce. Feel free to add salt and pepper
Now that you have your cannabis infused pesto, you are free to do with it, whatever you normal do with pesto. You can add it to pasta, for a quick easy meal, put it in a salad or a sandwich. It is better not to bake or heat up the pesto too much, as some of the potency of the weed might be lost at a too high temperature.