Weed Pesto Pasta with Roasted Tomatoes

pesto pastaI recently realized that I don’t have any savory recipes up on the blog. So I decided to take a whirl at a recipe that I’ve been dying to try out for years – weed pesto!

basil & baby spinach

basil & baby spinach

I actually use both basil and baby spinach in my recipe. The spinach makes the pesto a little less spicy which I prefer and it also helps to add more nutrients. You can never have enough spinach in your life! But feel free to forgo the spinach and add the full three cups of basil if you’d prefer more basil.

pesto pasta

chopped almonds

Most recipes call for toasted pine nuts but I had some leftover chopped almonds from an apple tart I made a few weeks ago that I needed to use up. I actually prefer walnuts overall because they are cheaper then pine nuts. However, I don’t find it makes much difference to the taste of the pesto – the nuts are mostly used for texture.

minced garlic

minced garlic

Some people use garlic sparingly but not me – the more garlic the better! I use AT LEAST four cloves.

add the parmesan cheese

Parmesan cheese added

adding the canna-oil

adding the canna-oil

For most of my recipes, it doesn’t really matter what kind of oil you use to make the canna-oil out of. But you really want to only use olive oil when you are making weed pesto. Any other oil will just not taste right.

plant matter

plant matter

Now this is where things get interesting. I first heard about making weed pesto from my cooking instructor at Oaksterdam University. When she makes edibles, she strains out the plant matter and saves it for when she makes pesto. She just adds the extra plant matter to the recipe! I personally (as you may know from my canna-oil recipe) don’t strain out plant matter in my recipes but definitely keep this tip in mind for those of you who do.

pesto pasta

pesto!

The pesto came out beautiful! It tastes like regular pesto but with an earthy tinge to it.

adding the pesto to the pasta

adding the pesto to the pasta

For the pasta, I just boiled a box of tricolor ziti. Normally I would add a bunch of pesto to all the pasta at once but I wanted to make sure my dose was carefully measured. I portioned out one serving of pasta and then put in three heaping tablespoons of pesto per serving. I put in seven grams of marijuana in the whole pesto recipe so three tablespoons was more than enough to get high from.

roasted tomatoes

roasted tomatoes

I picked up these gorgeous yellow cherry tomatoes from the market and decided I would roast them to add a bit of color and flavor to my pasta. Just toss brown sugar, oil, salt and pepper and roast in the oven for 20-25 minutes. Wait until they start to deflate then pull them out.

voila!

voila!

Now keep in mind that this pesto recipe yields about 1 1/2 cups of pesto. You will get about 8 servings of pesto pasta total but you very well may have some pesto leftover. Luckily you can refrigerate or freeze pesto for awhile. Check out this great site for tips on storing and freezing pesto.

Weed Pesto Pasta with Roasted Tomatoes

(pasta serves about 8 people as a side dish)
(pesto recipe yields 1 1/2 cups of pesto)

Ingredients

1 1/2 cups basil
1 1/2 cups fresh baby spinach
1/2 cup chopped almonds or chopped walnuts or toasted pine nuts
2/3 cup Parmesan cheese
2-4 cloves minced garlic
salt + pepper, to taste
2/3 cup canna-oil, made with olive oil
strained plant material (optional)
2 pints grape or cherry tomatoes
1 teaspoon brown sugar
Pinch of salt and pepper
1 tablespoon olive oil
1 lb. pasta such as tricolor ziti, rotini or farfalle
1-2 cups shredded mozzarella cheese

Directions

1. In a food processor or blender, chop nuts until finely ground.
2. Add basil, spinach and (optional) plant material. Add two tablespoons of the canna-oil and blend into a paste.
3. Add Parmesan cheese, garlic and remaining canna-oil. Pulse until smooth. Season with salt and pepper to taste. If consistency is too thick for your liking, drizzle and pulse in a tiny bit of olive oil at a time to thin out. Set aside.
4. Preheat the oven to 375°F. Line a baking sheet with tinfoil.
5. In a large bowl, toss the tomatoes with brown sugar, a dash of salt and pepper and one tablespoon olive oil. Spread onto baking sheet lined with tinfoil. Roast for 20-25 minutes until the tomatoes are very soft and start to deflate. Set aside.
6. Cook the pasta in unsalted water according to package directions. Strain the pasta and return pasta to the pot. Use about a cup of cooked pasta for each serving. Measure into bowls and add three tablespoons of the weed pesto per serving. Toss pasta with pesto, shredded cheese and roasted tomatoes. Optionally add more Parmesan cheese and top with a few basil leaves.

pesto pasta

pesto pasta

pesto pasta

 

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