Beyond basil: Pesto Made with Arugula and Walnuts (infused recipe)

When pesto arrived on the food scene, it suddenly was on everything. Not being a basil fan, the initial food movement left me cold.

Beyond basil: Pesto Made with Arugula and Walnuts (infused recipe)

By Laurie Wolf, The Cannabist Staff

When pesto arrived on the food scene, it suddenly was on everything. Not being a basil fan, the initial food movement left me cold. However, the pesto world has expanded greatly, and now pesto is part of my culinary repertoire.

The best-loved version in my house is made with arugula and walnuts. It’s often made with olive oil that has been infused with cannabis. Last week I found myself with a ton of garlic scapes. That pesto rocked. And I know that I have a pistachio pesto somewhere in my future.

This olive oil is infused with a sativa strain called Hawaiian Sativa. This is a pure sativa that only gave me a head high, no discernable body effects. It is very intense, not for the uninitiated. My understanding is that this strain is popular with glaucoma patients. I ate a medible made with this awesome strain and I was up writing for hours. What a creative buzz. I never got tired. I accomplished a ton and was not too wired to sleep when the time came. I want more.

Arugula and walnut pesto

Serves 4

2 cups of packed arugula leaves

½ cup walnuts

½ cup fresh Parmesan cheese

½ cup canna-olive oil

6 garlic cloves, unpeeled

1 lb. pasta, any type

Parmesan cheese, if desired

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