BY CHRISTINA WONG
Photo by Dustin Hughes | Baking With Chickens
An aromatic, nutty, and perfectly delicious homemade pesto sauce that goes great on anything from chicken, eggs, bread, sandwiches, fish, or tossed with pasta. This pesto uses ground pistachios instead of traditional pine nuts and cannabis leaves in place of basil. If you don’t have cannabis leaves, feel free to omit and substitute with all fresh basil leaves instead.
The buttery, sweet earthy flavor of pistachio pairs well with the grassy flavor of cannabis leaves and sweet basil. A squeeze of lemon, clove of garlic, and salty parmesan cheese brings it all together into a zesty sauce that’s perfect for spring cooking.
Making your own infused olive oil? Strains that pair well with pesto would be high in limonene or caryophyllene, such as Lemon Haze.
For easy dosing, purchase infused olive oil from brands such as Potli, Pantry Co., Pot d’Huile add the exact dose you’d like.
Cannabis Leaf Pistachio Pesto
1/4 cup pistachio nuts
1 clove garlic
1/2 cup grated parmesan cheese
1/2 cup fresh basil leaves
1 1/2 cup cannabis leaves, stems removed (optional, substitute with basil if you don’t have cannabis leaves)
1/2 teaspoon lemon juice
1/8 teaspoon coarse salt
1/8 teaspoon black pepper
1/2 cup infused olive oil
Put pistachio, garlic cloves, parmesan cheese, basil leaves, and cannabis leaves (with stems removed) into a food processor. Blend until pulverized.
Slowly drizzle in the infused olive oil while the food processor is on until it turns into a creamy paste. Add lemon juice, salt and pepper, and blend to finish.
Transfer to an airtight container and store in the fridge for up to 7 days. Or freeze until ready to use. Enjoy!
Christina spent over a decade in the food & restaurant industry working with well-known chefs and restaurants in Los Angeles. A creator, baker, and creative consultant, her work won a Clio Cannabis Award in 2020.