Pot Pesto Pasta



As green as it gets!



Makes 2 cups of pot pesto, serves about 6 as an appetizer/small plate

¼ cup walnuts

4 cloves garlic, chopped

2 ½ cups fresh basil leaves, packed

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

¾ cup master recipe ganja oil (made with olive oil instead of butter)

½ cup grated parmesan

½ lb. of fusilli pasta, cooked according to package directions.



 

Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the ganja olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the parmesan and puree for a minute. Add pot pesto to a large bowl and pour hot pasta over. Toss to combine and serve hot or at room temperature with additional parmesan if you fancy. 

-Miranda Hunt