Pesto and Canna Oil Recipe
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Category: |
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Ingredients: |
Ingredients: 2 c. firmly packed basil leaves
2 lg. garlic cloves
3/4 c. Parmesan cheese
1/2 c. pignoli
1/2 to 2/3 c. canna oil made with olive oil
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Directions: |
Directions:Combine basil and garlic in food processor until it's a fine paste. Add cheese and pignoli and process until smooth. Add oil in a steady stream with processor running. Mix thoroughly. If the pesto is too thick, slowly add up to 1/8 cup warm water. Refrigerate up to 3 months or freeze. Makes 1 1/2 cups.
How To Make Canna Oil
Items Needed:
1/2 oz of quality bud/trim, ground fine not powdered.
1/2 oz Carbolized marijuana aka vaporizer duff (optional)
1 Cup of cooking oil
You can chop your medical marijuana, leave it as is or grind to a coarse consistency.
Heat the cooking oil to 280 degrees in a double boiler. You can use a candy thermometer to make sure you don't let the oil get over 280 degrees.
Place your medical marijuana in a double boiler and simmer for an hour or two. Stir frequently to keep your oil and cannabinoids from burning. Keep the temperature below 280 degrees.
Filter through a small stainless steel strainer or coffee filter. Save your filtered cannaoil in a jar.
If you don't have a double boiler or a candy thermometer or just don't want to take a chance on burning cannabinoids off then you may want to use a crock pot.
Heat the oil in a crock pot set on low. Once the oil is hot add your medical marijuana. You can also and other herbs like basil or thyme. Cover with a lid and stir frequently to avoid burning. Cook mix for up to 6 hours for best results.
Strain the oil through two layers of cheese cloth into your container squeezing the oil through the cloth. Repeat one or two more times to make sure most if not all of the plant material is gone.
Store the cannaoil in an airtight glass canning jar etc. Keep your oil in the refrigerator or in a cool place away from sunlight. |
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Personal
Notes: |
Personal
Notes: Welcome to Dizz's Kitchen.........
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