Infused Basil Pesto Pasta (A Fresh Cannabis Dinner)

Fresh basil, garlic, toasted pine nuts, and a swirl of cannabis-infused olive oil — this Infused Basil Pesto Pasta turns a simple weeknight dinner into a relaxed, flavor-packed experience. It comes together in about 20 minutes, tastes like summer, and lets you dose responsibly because the infusion lives in the oil, so you control exactly how much goes in.

Key Takeaways

• A bright, garlicky homemade pesto made with canna-infused olive oil over your favorite pasta.
• Roughly 7–8 mg THC per serving when made as written (4 servings) — adjust to your tolerance.
• Ready in about 20 minutes; serves 4.
• The dose lives in the oil, so it is easy to scale up or down.
• Start low, go slow — savory edibles still take 30–90 minutes to kick in.

Ingredients

For the pesto

• 2 cups fresh basil leaves, packed
• 2 tablespoons cannabis-infused olive oil (canna-oil)
• 6 tablespoons regular extra-virgin olive oil
• 1/3 cup pine nuts (or walnuts), lightly toasted
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, peeled
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt, plus more to taste
• Freshly ground black pepper

For the pasta

• 12 oz pasta (linguine, fusilli, or penne all work well)
• Salt, for the pasta water
• Optional: cherry tomatoes, toasted pine nuts, and extra Parmesan to garnish

Instructions

1. Toast the nuts. Warm the pine nuts in a dry skillet over medium-low heat for 2–3 minutes until fragrant and lightly golden. Set aside to cool.
2. Boil the pasta. Bring a large pot of salted water to a boil and cook the pasta to al dente per package directions. Reserve 1/2 cup of pasta water, then drain.
3. Make the pesto. In a food processor, combine basil, garlic, toasted nuts, Parmesan, lemon juice, and salt. Pulse until coarsely chopped.
4. Add the oils slowly. With the processor running, drizzle in the regular olive oil first, then the 2 tablespoons of canna-oil, blending just until smooth. Keeping the canna-oil unheated and evenly mixed helps preserve potency and ensures every serving is consistent.
5. Toss it together. Add the pesto to the warm (not screaming hot) drained pasta and toss. Loosen with a splash of reserved pasta water until silky. Avoid cooking the pesto further — gentle warmth is all you need.
6. Serve and garnish. Divide evenly into 4 portions so the dose is consistent. Top with cherry tomatoes, extra Parmesan, and a few pine nuts. Season with pepper and enjoy.

Dosing & Safety

Potency depends entirely on the strength of your infused olive oil. This recipe assumes a canna-oil at roughly 5 mg THC per teaspoon. Two tablespoons (6 teaspoons) delivers about 30 mg THC total, which divided across 4 servings is roughly 7–8 mg THC per serving. Always calculate using your own oil’s tested potency, and divide the finished dish into equal portions so each plate is consistent.

Start low and go slow. If you are new to edibles or unsure of your oil’s strength, begin with half a serving and wait at least 90 minutes before having more. Effects from edibles typically take 30–90 minutes to appear and last longer than other methods. Label your dish clearly, store leftovers in the fridge away from children and pets, and never drive or operate machinery after consuming. Know and follow your local laws, and only share with adults 21+ who consent. This recipe is for adult enjoyment and is not intended as medical advice.

Tips for the Best Infused Pesto

• Keep the heat low. Tossing pesto into warm pasta off the heat protects both the basil’s color and the cannabinoids.
• Blanch the basil for 10 seconds in boiling water then shock in ice water if you want a vivid green that stays bright.
• Make it ahead. Pesto keeps in the fridge for up to 4 days with a thin layer of olive oil on top; stir before using.
• Balance the oils. Using mostly regular olive oil with a measured amount of canna-oil keeps the flavor clean and the dose predictable.

Frequently Asked Questions

How much THC is in each serving of infused pesto pasta?

Made as written with a 5 mg/tsp canna-oil, each of the 4 servings has roughly 7–8 mg THC. Your exact dose depends on your oil’s tested potency, so always do the math with your own numbers.

Can I cook or heat the cannabis pesto?

It is best not to. High, prolonged heat can degrade THC and dull the flavor. Toss the pesto into warm, drained pasta off the burner rather than simmering it.

What if I do not have infused olive oil?

You can substitute an equal amount of cannabis tincture or canna-butter melted and cooled, adjusting to match your target dose. Just keep the total fat in the recipe roughly the same so the texture stays right.

How long do the effects last?

Edible effects usually begin within 30–90 minutes and can last several hours. Plan your evening accordingly and avoid taking more before the first dose has fully kicked in.

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How long does the infused pesto keep in the fridge?

It keeps for up to 4 days when stored with a thin layer of olive oil on top; stir before using.

How can I keep the pesto a vivid green color?

Blanch the basil for 10 seconds in boiling water, then shock it in ice water before blending.