Pot Pesto

Pot Pesto

3 cups chopped fresh basil
1 cup Ganja Olive Oil
1/2 cup pine nuts
2/3 cup grated Parmesan cheese
2 tablespoons minced garlic

Place the basil in a food processor. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Parmesan cheese, garlic and remaining oil. Continue to blend until smooth. Store in refrigerator or freeze.

Do not cook pesto. For best taste, allow the pesto to be warmed by the meal it's prepared with.

You can freeze the pesto in ice cube trays, then put in a bag to store in the freezer. Each cube is about 1/4 cup.

Try pesto...

• On pizza in place of or in addition to the red sauce
• Added to a cream sauce or Alfredo sauce
• Mixed with mayonnaise as a sandwich spread or burger topping
• Stirred into mashed potatoes
• Stirred into risotto
• Dolloped on soup
• Spread on crostini and topped with chopped tomatoes, smoked salmon, roasted red peppers or goat cheese
• Whisked into scrambled eggs or folded into omelets
• In pasta salads, potato salads, or salad dressings
• Mixed with cream cheese and spread on a bagel

Ganja Olive Oil

I made a batch of cannabis-infused olive oil yesterday. Really easy and really yummy!

4 cups extra virgin olive oil
1/2 ounce marijuana shake (or as much as you like for potentcy)

Heat on low in a crockpot for 2 hours to allow the THC to infuse the oil. Cool and strain through cheesecloth. Pour into a glass bottle and store in a cool dry place.

This oil can be used in any recipe in place of regular olive oil including salad dressings. Pour a little in a dish, add some fresh ground pepper, and dip pieces of fresh French bread in it.

I grew a lot of basil in my garden over the summer, so it's time to make pesto. I'll make two batches: one medicated using the ganja oil, one using regular EVOO. I'll freeze what I don't use now.