When pesto arrived on the food scene, it suddenly was on everything. Not being a basil fan, the initial food movement left me cold. However, the pesto world has expanded greatly, and now pesto is part of my culinary repertoire.
The best-loved version in my house is made with arugula and walnuts. It’s often made with olive oil that has been infused with cannabis. Last week I found myself with a ton of garlic scapes. That pesto rocked. And I know that I have a pistachio pesto somewhere in my future.
This olive oil is infused with a sativa strain called Hawaiian Sativa. This is a pure sativa that only gave me a head high, no discernable body effects. It is very intense, not for the uninitiated. My understanding is that this strain is popular with glaucoma patients. I ate a medible made with this awesome strain and I was up writing for hours. What a creative buzz. I never got tired. I accomplished a ton and was not too wired to sleep when the time came. I want more.
Cannabutter how-to: It all starts here with this easy 7-step guide for making cannabutter
Arugula and walnut pesto
Serves 4
2 cups of packed arugula leaves
½ cup walnuts
½ cup fresh Parmesan cheese
½ cup canna-olive oil
6 garlic cloves, unpeeled
1 lb. pasta, any type
Parmesan cheese, if desired
Directions
1. Combine the arugula, walnuts, cheese and garlic in a food processor.
2. Once the ingredients are blended, slowly drizzle in the medicated oil.
3. Cook the pasta according to the directions on the package. When done, divide between pasta bowls and spoon the pesto on top.
More Kitchen Kush: What else do you feel like making? We’ve got the recipes sorted,
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