Every week we show you how to make edibles from your medical cannabis. This week, a recipe for cannabis-infused pesto pasta.
- 6 cups packed arugula
- 1 bunch of baby spinach
- 1/2 cup walnuts
- 4 garlic cloves
- 1/2 cup olive oil
- 4 teaspoons cannabis olive oil
- 1/4 cup parmesan cheese
- Pasta of your choice
- Bring a large pot of water to boil, cook pasta.
- In a food processor combine arugula, spinach, walnuts, garlic and puree. Add the olive oils.
- Stir in the parmesan cheese and set aside.
- Drain the pasta and toss with the pesto.