Pesto is a gift from the gods. It’s versatile – you can use it on anything from pasta to meat to bread – and it’s pretty easy to make and store. Here is a super quick and easy weed infused pesto to add to your cooking repertoire. It’s simple, delicious, and full of weed. If you want a little less kick, use less garlic.
This recipe yields about 2 cups, which is enough for roughly 8 servings.
- 2 cups of fresh basil leaves
- 2 tablespoons of pine nuts
- 6 large cloves of garlic
- 1/2 cup of weed oil
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced. You can add more garlic if you want, but beware because the more garlic you add the spicier the pesto. This is already a fairly spicy version.
With the machine running slowly dribble in the weed oil and process until the mixture is smooth. Keep it running until everything is well mixed.
Stop the machine and add the cheese, salt, and pepper. Process this mixture briefly. You just want to mix the cheese in with the oil, basil and pine nuts.
Store in refrigerator or freezer until you’re ready to use.
That’s it. A fairly simple recipe, but it’s incredible versatile and completely up to you how to use it. If you don’t have a food processor, but for some reason you have a mortar and pestal you can make this the old fashioned way and grind it up fresh. Some people say it makes the pesto taste better and more authentic, but I personally don’t think it matters too much. If you want, you can leave out the salt. The majority of the saltiness in the pesto will come from the cheese anyway.