Home Recipes
Cannabis-infused basil pesto recipe

Cannabis-infused basil pesto recipe

Rating (1)

Thanks for your feedback!

0 Comments

Yield

Approximately 1 1/4 cup (300 ml)

Prep Time

10 minutes

Cook Time

not applicable

Difficulty

Easy

Table of contents

This simple recipe will be a staple in your kitchen to create delicious infused experiences. Toss pesto onto steamed carrots, use as a sauce for pasta, add to yogurt to create an amazing dip for crudites, or use it to coat roasted vegetables. No matter how you choose to use it, infused pesto will add a huge pop of flavor to each and every dish.

Why make edibles 

Why go to the trouble of making edibles? Not only will you have the dinner party spread of legends, it’s also easier than you might think. 

Save your recipe to your inbox

Edibles deliver a slow burn of a high – it takes up to 90 minutes to kick in, can take over three hours to reach peak effects, and usually between 6 to 8 hours, depending on the dose. They create a full-body high experience that’s decidedly different from smoking

If you don’t smoke, having edibles on hand in the fridge makes it easy to dose whenever you need – without worrying about spilled bud, joint roaches, or smelly smoke. 

Common edible mistakes 

The biggest mistake people make when taking edibles is taking too much at once. Because edibles are metabolized through the digestive system, they take longer to hit – but they also hit harder. During the digestive process, THC is converted into 11-hydroxy-THC, a metabolite that’s twice as powerful and longer-lasting than THC itself. Start with a low dose; remember you can always have more later, but you can’t have less. 

Always keep your edibles in a clearly labeled container (so it can’t be mistaken for regular pesto) and stored out of the reach of children and pets. 

Why you need cannabis oil

Cannabis oil is nearly as famous as cannabis butter, and just as multi-purpose. You can use it in any recipe that calls for regular oil and, once prepared, cannabis oil can keep for months. 

While you can use any oil you have on hand, the best oils to use are olive, coconut, or MCT oil. The most important part of making oil (or any cannabis/ food infusion) is the decarboxylation process, at least if you’re trying to optimize the psychoactive effects of THC. Without decarboing, you will get an edible that is rich in cannabinoid acids like THCA or CBDA.

How to make decarboxylation easy 

The decarboxylation process is the crucial step in making edibles because it converts the raw, acidic cannabinoids into their neutral forms (think THCA into THC.) Without this stage, your edibles won’t deliver the high experience you’re looking for – they’ll just taste vaguely like weed. 
Decarboxylation isn’t a hard process – it just requires heat and time. But if you’re looking for ways to make your life easier (who isn’t?) investing in a decarb machine to do the hard work for you can make your edibles creation process even easier.

Ingredients

Adjust Servings:
+
  • 1 tsp

    sea salt

  • 1 cup

    fresh basil leaves, packed

  • 2

    green onions

  • 2

    cloves fresh garlic

  • 0.25

    cup toasted pumpkin seeds

  • 0.75 cup

    olive oil

  • 1 tsp

    nutritional yeast

  • 1 tsp

    cannabis oil

  • 0.5 tsp

    freshly ground black pepper

  • 5 ml

    sea salt

  • 250 ml

    fresh basil leaves, packed

  • 2

    green onions

  • 2

    cloves fresh garlic

  • 0.25

    cup toasted pumpkin seeds

  • 175 ml

    olive oil

  • 15 ml

    nutritional yeast

  • 5 ml

    cannabis oil

  • 2 ml

    freshly ground black pepper

Instructions

  1. Fill a small saucepan with water and half of the sea salt and bring to a boil over medium heat. Add basil and blanch until bright green, about ten seconds. Remove from heat and cool in ice water. Once cooled, remove and dry thoroughly.
  2. In a blender or food processor combine cooled basil, remaining salt, green onions, garlic, pumpkin seeds, olive oil, yeast, cannabis, and pepper, and pulse until smooth. Remove from the blender and use immediately or transfer to an air-tight container and store in the refrigerator for up to two weeks. 

Chef Jordan’s tip

Cilantro replaces basil well in this recipe.

The Cannigma is reader-supported. If you buy from one of the links in this article, including via the Amazon associate program, we may earn a commission (at no extra cost to you).

Leave a Reply

Your email address will not be published. Required fields are marked *