• 1 cup loosely packed fresh basil

• ½ cup loosely packed cannabis fan leaves (optional, you can use more basil or parsley instead)

• 1-2 small cloves garlic, to your taste

• ½ cup freshly grated Parmesan cheese

• ¼ cup toasted walnuts or pine nuts

• 1 tablespoon lemon juice

• 1-2 tablespoons cannabis infused olive oil , adjusted to desired dosage

• 6-7 tablespoons olive oil

• Salt and pepper to taste

1. In the bowl of a food processor or blender combine basil, cannabis leaves if using, garlic, Parmesan, nuts, lemon juice and a pinch of salt. Pulse to chop, scrape down the sides with a rubber spatula, then pulse a few more times to mix. Taste for seasoning now if you don’t want to get medicated while preparing this pesto!

2. With machine running, slowly drizzle in canna-olive oil and unmedicated olive oil. If you don’t mind a little buzz, taste once more and season with salt and pepper as needed.

3. Transfer to an airtight container, topping the pesto with a layer of plastic wrap to keep it as green as possible. Serve with pasta, as a topper for chicken, in a sandwich-- get creative! And enjoy within 3-5 days, or freeze for up to 2 weeks.

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