How To Make CBD Infused Pesto
Where to start
One of our favorite ways to incorporate CBD into our daily routine is by infusing it into our most-loved recipes, providing a delicious and antioxidant-rich boost.
While the rate at which the body absorbs CBD into the bloodstream (the bioavailability) is highest when consumed sublingually or vaporized, oral consumption can also benefit many CBD users. When CBD is consumed orally, it is processed by the digestive system and liver enzymes before the remaining CBD enters the bloodstream. Any excess CBD is then stored in fat cells and is gradually released into the bloodstream. Many CBD users find that this method is preferable for stable dosing to maintain homeostasis. Other CBD users who dislike the taste of the tincture may find adding CBD to recipes a more enjoyable method of delivery. Each body responds differently to CBD, so it’s crucial to take some time to experiment and find the best method and dosage for you. If you have any questions or worries about drug interactions, it’s always best to speak with your doctor prior to adding CBD to your lifestyle.
Tips for cooking with CBD:
The boiling point of CBD is between 320 degrees and 356 degrees Fahrenheit, so be sure not to cook with CBD on high heat (especially avoid sautéing or frying.) Overheating can degrade the compound, causing a loss of beneficial components including terpenes and various cannabinoids.
CBD is fat-soluble and hydrophobic, so it’s necessary to use fat (butter, oil, ghee) as a carrier in order to avoid most of the CBD being left in the mixing bowl.
It’s important to properly store your CBD treats to maintain freshness and avoid degradation in potency and quality. Refrigerate and store CBD-infused foods in airtight glass containers.
Pesto is an incredibly versatile kitchen staple and a delicious way to add an extra CBD boost to your day. It’s delicious as a pasta sauce, a base for flatbreads, a sandwich spread, in dips, with eggs, or (our favorite) with freshly grilled summer veggies from the garden.
This recipe will yield you 1.5 cups of pesto infused with 500mg of CBD. (Approximately 20 mg/1 Tablespoon serving.) For a lower dosage, replace 1 mL of CBD with 1 tsp of olive oil, or use a less concentrated CBD oil. This recipe uses TenneCBD’s full spectrum Formula Green Plus tincture, but can be replaced with Formula Green or Formula Black isolate, providing approximately 4 mg CBD/serving and 12.5mg CBD/serving, respectively. Experiment to find out what dosage works best for you!
Look below for a Harvest By LabCanna tip for making this amazing dish.
2/3 cup pine nuts
1 cup Parmesan, freshly grated
2 garlic cloves, finely minced
6 cups basil leaves, rinsed and dried
1/2 cup extra-virgin olive oil
5 mL full-spectrum CBD oil (we used TenneCBD Formula Green Plus)
1 tsp. Sea salt
If you’d like to make the Harvest by LabCanna version, sub the parmesan cheese for a vegan parmesan, and switch out the olive oil with organic hemp cooking oil! And voila! The healthy deliciousness we make here is available in your kitchen!
First preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, around 5–7 minutes. Transfer to your food processor and cool.
Then, add your full spectrum CBD oil to olive oil and set aside.
After that, roughly chop basil leaves.
Then, add parmesan and garlic to the food processor and pulse until finely ground, about 3-5 minutes.
Once finely ground, add basil and continue to blend until smooth.
Then, add oil in a slow and steady stream and blend for another 1-3 minutes, making sure the mixture is well combined.
Season with salt to taste.
Serve with grilled vegetables, pasta, flatbread, and more!
To store: Top with ½” olive oil (to prevent browning) and seal.
*Recipe adapted from Bon Appetite’s “BA’s Best Pesto,” originally published here