Arugula is at its best during the cool fall months. Peppery and with a lovely crunch, a pesto made with this healthy green is full of antioxidants and packed with crazy good flavor. You may think pesto is always made with basil, but since trying this version I am sold on arugula. The spicy arugula is tempered by the mellow rustic walnuts, and the garlic brings it all together with your best olive oil.
This pesto is infused with canna-olive oil, but you can use any method of infusion that has your desired potency. I always suggest starting with a low dose, maybe 5-mg of THC per person. Less is more. Enjoy. #staysafe
What You’ll Need:
2 cups rinsed and dried arugula
1/2 cup shelled walnuts
6 garlic cloves, peeled
1/2 cup grated Parmesan
1/3 cup EVOO olive oil
4 teaspoons canna-olive oil
1 lb. pasta, your favorite type
Salt and coarse black pepper to taste
Parmesan for dusting
1. In the bowl of a food processor or blender, add the arugula, walnuts, garlic and Parmesan. Process to a smooth paste.
2. With the machine running, drizzle in the two oils.
3. Cook the pasta according to package instructions, drain and add to your serving bowl. Add the pesto and salt and pepper and toss to distribute the sauce evenly. Plate and top with additional cheese.
Laurie Wolf is the author of such cannabis cookbooks as Marijuana Edibles, HERB, The Medical Marijuana Dispensary, and Cooking with Cannabis. Her recipes have been featured in High Times, Dope Magazine, Culture, and more. She is also the founder of Laurie + MaryJane, an edible company offering everything from almond truffle bites to vegan chocolate cookies. And remember, #Don’tFeartheEdible!