Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Cool down
Now you can use the Cannabis Butter (Cannabutter)
Video
Notes
If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
Preheat the oven to 325°. Place pine nuts on a baking sheet in a single layer and toast for 7 minutes. Stir the pine nuts and continue baking for 3-4 minutes or until lightly browned. Do not let the pine nuts burn. Set aside.
In a blender or food processor, combine the basil leaves and garlic. Pulse until finely chopped.
Add the red pepper flakes, parmesan cheese, pine nuts, cannabutter, and lemon zest. Turn the blender or processor on and slowly pour in the olive oil until it's incorporated. Add the salt and pepper and pulse to combine.Add a little more olive oil if it's on the thick side, and you prefer it a little thinner. On the flip side, add less olive oil if you want it thicker.
Put ingredients in a glass bowl or in ice cube tray's if you want to freeze it and use it later.
Clean out the blender or bullet, and add in your pine nuts with a bit of olive oil and pulse until just a little bit blended, but still chunky.
Fold in half of the pine nuts into your pesto mixture gently, and then use the last bit to sprinkle on top.
Use on top of bruschetta bread, with pitas, on grilled cheese sandwiches or pasta.
Share your comments below with us and any variations to pesto that you love to make!
Steph Van De Ven
I am a prof writer/blogger & love my daily dose. I'm Canadian-Dutch, a horse owner, and love exploring new CBD & THC recipes, trends & products to share with you! #Cannadish