Infused Basil Pesto
Pesto is a no-heat edible hiding in plain sight. Everything happens in a food processor, the oil never sees a pan, and a tablespoon is a natural serving. Swap a measured part of the olive oil for your infused oil and the dose is built into the jar.
By Canabee Kitchen
Photo by Caroline Attwood on Unsplash
Ingredients
Makes 12 servings, about 60 mg THC in the whole batch
Instructions
- 1
Chop the solids
Pulse the basil, nuts, parmesan and garlic in a food processor until finely chopped.
2 min - 2
Stream in both oils
With the machine running, pour in the plain olive oil and then the infused oil in a slow stream until the pesto is loose and glossy. Let it run a full minute so the infused oil is evenly through the jar.
2 min - 3
Season and jar
Add the salt and lemon juice, taste, and scrape into a jar. Press a layer of plain olive oil on top to keep it green. Label the jar with milligrams per tablespoon.
- 4
Serve by the spoon
One tablespoon tossed through a bowl of pasta, spread on a sandwich or spooned over eggs is one serving. Do not warm the pesto; toss it through hot pasta off the heat.
Tips from the kitchen
- Twelve tablespoons in the jar, so 2 tablespoons of infused oil at an average strength lands near 5 mg per spoon. Run your oil through the infusion calculator for your real number.
- Freeze extra pesto in an ice-cube tray: one cube is one serving.
- Tossing with hot pasta is fine; simmering the pesto in a pan is not.
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Read next
The technique and the math behind this recipe.
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