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Did you know that there are many health benefits in part of your plants that you might be throwing away? Of course I’m referring to the leaves of your plants that are routinely groomed and tossed aside!
Juicing raw cannabis leaves, which are rich in phytocannabinoids CBDA and CBG, is now a health trend in and of itself.
This recipe, however, is not for the ultimate Green Juice - it’s for those who want a little texture, a whole lot of nutrition, and is a wonderful addition to Italian inspired dishes.
I’m talking about Pesto, and this version just happens to be vegan! (Feel free to add parmesan to your own for a non-vegan version.)
Also, unless you use cannabis infused olive oil, the end product will NOT be psychoactive. It packs a very flavorful and healthful punch, though!
Approximately 3 cups healthy cannabis leaves
1 small bunch (approximately 1 oz) fresh cilantro
Approximately 1 cup fresh basil
Approximately 2.25 oz pine nuts
1 Tbsp dried parsley
1-2 cloves garlic, to taste
1/3 Tsp Cream of Tartar
1/3 Tsp Celery Seed
1/3 Tsp Cayenne
1/3 Tsp Oregano
1/3 Tsp Dill
1 Tsp Salt (or to taste)
1 Tsp Pepper (or to taste)
1 Tsp Turmeric (or to taste)
2 Tbsp Oil & Vinegar salad dressing (I like Newman’s Own)
Up to 1 1/2 C Olive oil (Plain or cannabis infused!)
Nutritional yeast (optional)
*Check this Cannabis Cooking Calculator for the Perfect dose.
Blend half the pine nuts, garlic and all dry seasonings together in a food processor, well. (Add a little olive oil for a creamier texture.)
Chop all of the foliage and place in food processor on top of blended pine nuts. Pulse a few times until mixture becomes light green. Scoop sides of processor and mix manually with a spatula or wooden spoon. Pulse again a few times if needed.
Add salad dressing, the rest of the pine nuts, then as the processor runs, up to 1 1/2 cup of olive oil. Pesto should be lighter green than it was initially. Scoop sides and blend manually again, and add additional seasoning to taste, if needed.
Canna-leaves have a flavor slightly akin to a very strong kale, so you may have to experiment with this recipe a bit, before it matches up nicely with your palate.
Refrigerate and stir again after an hour. (The pesto may be darker, again, which is normal!)
This recipe will stay fresh for 3-5 days in the refrigerator. It goes very well over whole grain or veggie pasta. And as always for best results, use organic and locally sourced ingredients.
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