Hey guys, Sid here. Whipped up this fresh basil pesto with a batch of homemade infused olive oil last night and tossed it over some gnocchi—honestly might be the best thing I’ve made all month. Ingredients: - 2 cups fresh basil leaves (packed tight) - 1/2 cup infused olive oil (made with 1 cup oil to ~7-10g decarbed weed) - 1/3 cup pine nuts (or walnuts) - 1/2 cup freshly grated Parmesan - 3 cloves garlic - 1 tbsp lemon juice - Pinch of coarse salt and black pepper Steps: 1. First, make your oil. Decarb your raw flower to activate the THCA into THC: spread ground bud on a lined sheet and bake at 240°F for 30–40 minutes. 2. Simmer your olive oil and decarbed weed together on low heat (160–200°F) for 2–4 hours. Weed is fat-soluble, so the oil acts as the carrier to pull out all the good stuff. Strain it through cheesecloth. 3. Pulse the pine nuts, garlic, salt, pepper, and lemon juice in a food processor until coarsely chopped. 4. Add the fresh basil and Parmesan, then pulse a few more times. 5. While pulsing, slowly drizzle in your infused olive oil until everything emulsifies into a smooth, bright green pesto. Quick heads up on the high: edibles take anywhere from 30 to 90 minutes to kick in since your liver has to process it first. Don't go back for seconds right away thinking it didn't work! Aim for a 5-10mg THC vibe if you're new, label your jar clearly, and keep it away from kids and pets. Enjoy!

Hey guys, Sid here. Whipped up this fresh basil pesto with a batch of homemade infused olive oil last night and tossed it over some gnocchi—honestly might be the best thing I’ve made all month. Ingredients: - 2 cups fresh basil leaves (packed tight) - 1/2 cup infused olive oil (made with 1 cup oil to ~7-10g decarbed weed) - 1/3 cup pine nuts (or walnuts) - 1/2 cup freshly grated Parmesan - 3 cloves garlic - 1 tbsp lemon juice - Pinch of coarse salt and black pepper Steps: 1. First, make your oil. Decarb your raw flower to activate the THCA into THC: spread ground bud on a lined sheet and bake at 240°F for 30–40 minutes. 2. Simmer your olive oil and decarbed weed together on low heat (160–200°F) for 2–4 hours. Weed is fat-soluble, so the oil acts as the carrier to pull out all the good stuff. Strain it through cheesecloth. 3. Pulse the pine nuts, garlic, salt, pepper, and lemon juice in a food processor until coarsely chopped. 4. Add the fresh basil and Parmesan, then pulse a few more times. 5. While pulsing, slowly drizzle in your infused olive oil until everything emulsifies into a smooth, bright green pesto. Quick heads up on the high: edibles take anywhere from 30 to 90 minutes to kick in since your liver has to process it first. Don't go back for seconds right away thinking it didn't work! Aim for a 5-10mg THC vibe if you're new, label your jar clearly, and keep it away from kids and pets. Enjoy! — Internet of Pot