 | NORML News: Canna-Cuisine - Poor Man's Pesto |
 NORML News Autumn 2003
An intoxicatingly delicious pesto treat. Great with Hemp pasta, or as a spread.
INGREDIENTS
2 garlic cloves
½ bunch of parsley
½ ounce buds (5-7g dry or fresh)
or 1 oz fresh green leaf
½tsp salt
½tsp cracked pepper
½c parmesan cheese
½c walnuts roasted
½c hazelnuts roasted
¾c Hempseed oil
¼c Olive oil
METHOD
Roast nuts and remove stalks from leaf.
Throw the first five ingredients into a food processor, till the garlic is chopped.
Add the roasted nuts and blend till chopped. Slowly pour in the Hempseed Oil till the mixture forms a preferred texture. (See photo).
Top with olive oil if still dry.
If using ½ oz of buds, use a whole bunch of parsley, not half, and more oil should be added.
The pesto can be added to cooked pasta - we used hemp Rasta Pasta from The Hempstore (pictured on the right) or you could also use a dollop on your pizza, or as a base for salad dressing. The uses are endless.
Remember to test your pesto for strength, and keep it away from the kids. This pesto can last up to a month if stored in an airtight container and with olive oil on top to seal.
GANJA BUTTER
Making marijuana butter is great because it can be stored and later used in any recipe that requires butter. Heat a cup of water for every ounce of herb, add the herb and half a block of butter for every oz. Bring to the boil and simmer for 1 hour. Stir occasionally. Strain the mix and keep the liquid. Boil more water and pour it though the mix again to get any leftover butter. Let it set until the butter and water separate. When cooled, the green butter will set on top of the water. Keep the butter, and throw away the water. Store in the fridge or freezer.
 Tried this recipe? Share your experiences in the Cooking with Cannabis Forum
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