Raw CBD Pesto
Spring is officially here! With warmer weather quickly approaching, April is a perfect time to take advantage of the season's bounty and use fresh vegetables and herbs in your cooking.
Now that winter's heartier dishes are behind us, finding a light and refreshing recipe is top of mind. One of our favorite additions to a spring meal is raw CBD pesto. This easy-to-make recipe takes five minutes or less and can be used to accompany pasta, grilled vegetables, chicken, chilled asparagus, and so much more.
By incorporating cannabidiol (CBD) into this pesto, not only is it delicious, but it also provides many therapeutic benefits including anti-inflammatory and anti-stress properties. If you are not familiar with CBD, it is a non-psychoactive cannabinoid that is produced by cannabis and hemp. For this recipe, we used The CBDistillery’s 2500mg Full Spectrum Tincture (SRP $130), which is a hemp-derived CBD oil that you can use as an ingredient in your cooking. Because there is a slight hint of green flavor on the palate, this oil compliments the characteristics of the pesto’s fresh baby spinach, fresh basil, and Italian parsley.
The CBDistillery’s 2500mg Full Spectrum Tincture
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We’d also recommend pairing pesto dishes with a Vermentino from Northern Italy. This crisp white wine delivers beautiful aromatics on the nose with a solid backbone of acidity and minerality on the palate. A perfect wine to balance the prominent herbal flavors of pesto.
Enjoy and happy spring!!
Raw CBD Pesto
Cooking Time: 5 minutes
This recipe contains non-psychoactive cannabidiol (CBD) oil. If you wish to have a more elevated experience and have access to an infused olive oil containing THC, skip the CBD oil. Instead, use 1 tablespoon of the THC oil in step one, and then follow the directions as noted. Be aware that a specific cannabis strain's THC and CBD levels can vary, so be sure to know your product well before using it, and be mindful of your metabolism.
Raw CBD Pesto
2 cups fresh baby spinach
1 cup fresh basil
½ cup fresh Italian parsley
½ cup cherry tomatoes
1 tablespoon pine nuts
2 teaspoons freshly squeezed lemon juice
⅓ grated Parmesan cheese
2 cloves garlic
2 tablespoon olive oil
1 teaspoon The CBDistillery 2500mg Hemp Cannabinoid Extract (or 4 ml = 333.32 mg)
Dash of salt
Dash of black pepper
1. Rinse off the leafy greens thoroughly and place all ingredients into a blender or food processor. Blend or process until finely chopped and pesto becomes a smooth sauce.
2. Using a spoon, scoop the pesto sauce into a small bowl. Add to pasta, grilled vegetables, chicken, fish, and more. Garnish with pine nuts and basil with a splash of olive oil.