Recipe by Chef Sebastian Carosi
Nasturtium + fresh cannabis leaf pesto…
Prep time: 20 minutes
Yield: 2-2 1/2 cups
Total THC/CBD: 20mg thc/100mg cbd
Equipment needed: Food processor, cutting board, chef’s knife
Ingredients:
• 3 cups nasturtium leaves
• 1 cup nasturtium flowers
• 1 cup fresh cannabis fan leaves
• 1 cup organic basil leaves
• 1 1/2-2 cups extra virgin olive oil (more or less depending on your overall desired consistency)
• 1 bottle fairwinds cannabis cbd companion (100mg cbd +20mg thc per bottle)
• 6-8 fresh organic garlic cloves (peeled, crushed)
• 1/2 cup toasted walnuts
• 1 cup toasted pistachios
• 1 1/2 cups grated parmesan
• 1 tbsp jacobsen sea salt flakes
• 1 tsp fresh cracked black pepper
How to make it:
• Wash cannabis + nasturtium leaves well…. dry and rough chop both…
• In the bowl of a food processor add nasturtium leaves, cannabis leaves, nasturtium flowers, basil leaves, nuts, s+p, cheese, garlic, cbd companion and process until mixed well…
• With the machine still running add the olive oil in a stream until the mixture reaches your desired consistency… (I make mine a tad bit thinner than normal)…
• Store covered in an airtight container in the refrigerator…
• Keeps for months if the top is coveted with a layer of olive oil…
Published originally in Weed World Magazine issue 140, we can’t link to the page due to claims about CBD
Images – pexels, silviorita, pixa
About Chef Sebastian Carosi
Originally from Providence, Rhode Island this humble chefs beginnings started in the mafia ran red-sauce pasta houses of Little Italy, Federal Hill. Nationally recognized, award-winning Chef Sebastian Carosi has earned a Culinary Arts Degree from Western Culinary Institute in Portland, Oregon doing his stagiere (apprenticeship) in Sardinia, Italy under the care and tutelage of highly regarded Gallurese Chef Giovanna Cossu. This is where he was introduced to Carlo Petrini and the SlowFood movement, then in its infant stages. There in Sardinia is where he learned to draw his culinary inspiration from the utilization of a region’s bounty of indigenous edible commodities and wild foraged edibles. He has well over 20 plus years in the farm-to-fork end of the hospitality industry under his belt and is one of only three Shaker chefs left in the world, cooking from coast to coast, in most regions of America. He has been deeply involved in the research and development of several cannabis products and the creation of many standardized recipes for the budding cannabis industry in the pacific northwest.
Follow him on IG chef_sebastian_carosi