Pot Pesto with Budschetta

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Pot Pesto with Budschetta

Ingredients 

3 tablespoons of pesto

walnuts

2 cups basil

Pinch of sea salt

2 cloves garlic

¼ cup freshly grated Parmesan cheese

1 cup THC olive oil

Bruschetta: 1 large loaf ciabatta bread

cut into thick slices

3 tablespoons THC olive oil

3 organic farmers’ market tomatoes

Directions

Preheat oven to 350°F.

Starting with the pesto, warm a sauté pan over medium heat.

Add walnuts and toast them, stirring continuously for 3 minutes.

Remove from heat and let everything cool.

Remove the papery skins of the walnuts by rubbing them over a metal strainer.

In a food processor, grind the walnuts to rough flour.

Wash and dry the basil.

Remove the stems before tearing the leaves into tiny pieces.

Add the basil, garlic, salt, and Parmesan to the walnut flour in the food processor.

While the processor is running, add ¾ cup of the THC olive oil through the top chute.

Add more salt or oil until you’re pleased with the texture.

To make the budschetta, brush bread slices with THC olive oil, and toast in the oven for 3 minutes on a baking sheet, until they are golden.

Remove from the oven, and top each bread slice with the diced tomatoes.

Return the budschetta to the oven for 5 minutes.

Remove, top with the pesto.

Enjoy your dish!