CannaOil & Spinach Pistachio Pesto

Recipe: Sous-Vide CannaOil & Spinach Pistachio Pesto

There’s no better way to signal the coming of spring than whipping up gorgeous spinach pistachio pesto. This pistachio pesto is rich in spinach, with deep nutty-garlic notes, and a welcoming freshness easily felt by its vibrant green appearance. It sounds like it couldn’t get any better, but just wait until we add some cannabis to it.

This infused spinach pistachio pesto sauce is perfect for tossing fresh pasta, spreading across a warm-crusty bread, or stuffed into a chicken breast. Getting high has never been tastier. Shake off that winter fog and let your tastebuds soar to Italy with this delectable spinach pistachio pesto recipe made with sous vide cannabis oil.

Video & pesto recipe provided by The Wellness Soldier

Sous-vide cannaoil

  • 5 grams of cannabis
  • 1/2 cup of olive oil

If you own a sous-vide machine this infusion can’t get any easier, but feel free to follow along for an oven alternative as well. The sous-vide method is only required if you need to keep any cannabis-smells at bay. As the cannabis will be infusing for several hours in the hot oil, were going to omit the decarboxylation step for this recipe.

Simply load five grams of your preferred cannabis strain into a 4oz mason jar and cover the flowers completely with olive oil. Place the jar into your sous-vide bath at 200°F for two and a half to three hours (oven users should use the same time and temperature). Pull the jar from the heat source, and once cool enough to touch, strain through a fine-mesh sieve layered with cheesecloth. Give the cheesecloth a light squeeze, and your cannabis-infused olive oil is ready to go!

Spinach pistachio pesto

  • 4 cups of spinach, loosely packed
  • 1/2 cup of pistachios, shelled
  • 1/2-3/4 cup of parmesan cheese
  • 2-3 garlic cloves
  • 1/2 tsp lemon juice
  • Cannaoil
  • Olive oil, to consistency

To start this pesto, place the spinach in your food processor and pulse until finely chopped, working in batches if necessary. Then, add the pistachios, parmesan, garlic, lemon, and cannaoil to the food processor. After pulsing until smooth, continue to add non-infused olive oil until the pesto is brought to your desired consistency. Serve as a veggie dip, toss it with some linguine, or even add a dollop to your soups—it’s as fresh as it is universal!

And there you have it, a beautifully crafted sauce to pull you out of your winter funk and plunge you into spring. Let us know in the comments below how you use your cannapesto and as always, check out more recipes here!