Pesto Sauce

Red velvet cupcakes are where velvety cocoa meets buttermilk, topped with cream cheese frosting for an indulgent treat

INGREDIENTS

• 2 cups fresh basil leaves, packed

• 1/2 cup freshly grated Parmesan cheese

• 1/2 cup cannabis-infused extra-virgin olive oil

• 1/3 cup pine nuts or walnuts, toasted

• 3 garlic cloves, minced

• 1/2 tsp salt, or to taste

• 1/4 tsp freshly ground black pepper, or to taste

• 1 tbsp lemon juice

INSTRUCTIONS

1. In a dry skillet over medium heat, toast the pine nuts or walnuts for about 3-5 minutes, until they are lightly golden and fragrant, stirring frequently. Once toasted, remove from heat and set aside.

2. Rinse the fresh basil leaves under cold water and pat them dry with paper towels. Remove any thick or woody stems, as they can make the pesto taste bitter.

3. In a food processor or blender, combine the basil leaves, grated Parmesan cheese, toasted nuts, minced garlic, salt, pepper, lemon juice. Blend until broken down and well mixed.

4. Gradually add the cannabis-infused extra-virgin olive oil in a steady stream. Continue blending until the ingredients are well combined and the pesto reaches your desired consistency.

5. Once the pesto is blended, taste it and adjust the seasoning if necessary. Add more salt, pepper, or lemon juice to suit your preferences.

6. Transfer the cannabis-infused pesto to a clean jar or airtight container. If not using immediately, cover the surface of the pesto with a thin layer of olive oil to help preserve its vibrant green color.

TIPS

• Serve with your favorite pasta, spread on sandwiches or pizzas, or use it as a dip or sauce.

• Store any leftover pesto in the refrigerator for up to one week