Cannabis Recipes – Cannabis Leaf Pesto


Cannabis Leaf Pesto Recipe

by Chef Sebastian Carosi of The Bergin Hunt + Fish Club.


Prep time:15-20 minutes

Yield:from 2 to 3 cups depending on your desired consistency

Total thc/cbd: 25mg thc / 25mg cbd


Equipment needed:  food processor, cutting board, chef’s knife


Provisions needed for cannabis leaf pesto (ingredients):

2 cups fresh organic basil leaves

1 cup fresh organic cannabis fan leaves [no spray leaves, chemicals are bad to eat]

6 – 8 cloves fresh peeled organic garlic

1 cup freshly grated parmesan

½ cup toasted organic pine nuts or hazelnuts

5 tsp pot d’huile cannabis infused olive oil (1 tsp=  5mg thc + 5mg cbd)

¾ – 1 cup organic extra virgin olive oil [you may use more or less depending on your overall desired consistency]

1 tbsp jacobsen sea salt

½ tsp fresh cracked black pepper


How to make cannabis leaf pesto:

  1. In the bowl of a food processor combine the basil, cannabis leaves, garlic, parmesan and the nuts, process to mix this combination well…
  2. With the motor running, slowly drizzle in the cannabis infused oil then follow it with the regular oil
  3. Season with salt and pepper, mix well on pulse one more time or two or until combined well…
  4. Store in an airtight container in the fridge with a layer of oil on top to keep it from oxidizing…


*This cannabis leaf pesto can be utilized in so many ways in the modern kitchen… in cream for a pasta sauce, mixed with mayo for a sandwich spread, schmeared under chicken skin for a baked whole barnyard chicken, used as a vegetable dip with sour cream and yogurt, mixed with vinegar and oil for a lovely vinaigrette…. the list goes on and on…


About the chef, Sebastian Carosi:

Chef Sebastian Carosi Cannabis recipes

Chef Sebastian Carosi

Originally from Federal Hill, a humble beginning in the mafia ran red-sauce pasta houses of Providence Rhode Island. Chef Sebastian Carosi has earned a Culinary Arts degree from Western Culinary Institute in Portland Oregon. Doing his Stagiere (apprenticeship) in Sardinia, Italy at Ristorante Tiana under the care and tutelage of highly regarded Gallurese Chef Giovanna Cossu. Where he was introduced to Carlo Petrini and the Slowfood movement in its infant stages. Here he learned to draw his culinary inspiration from the utilization of a regions bounty of indigenous edible commodities. He has well over twenty plus years in the farm-to-fork end of the hospitality industry under his belt.  He has also been involved in the research and development of several cannabis related products and standardization of recipes for cannabis edibles.

Find Chef Sebastian Carosi on Instagram at @chef_sebastian_carosi


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