Ever been curious to try cooking with cannabis, but put off by the whole simmer-infuse-strain mess that inevitably attends?
We have some good news.
You can use the new cannabis-infused Pot d'Huile in place of your usual olive oil in salads, pasta, sauces ... the rest is up to you.
"PDH" was developed in S.F. with two goals in mind: superior taste and consistent dosage. For the latter, expect one milligram of THC per one milliliter of olive oil. Easy.
And for the former — well, the proof is in the eating. And to get you started, we got our hands on a perfect-for-summer pesto recipe, courtesy of chef Michelle Minori, of Valencia Street Italian spot Barzotto. Check it out, below.
As far as how to get it: Either you're doctor-certified already or not. Once you've got your card in hand, check out their stockists here.
If you've been putting off your medical certification, this could be the gateway condiment you've been waiting for.
Michelle Minori's THC Pesto Recipe
10 ounces fresh or 8 ounces dried spaghetti
Basil: 1 bunch/2 cups firmly packed/38 grams
Almonds, toasted and chopped: ½ cup/50 grams
Parmesan: 4 tablespoons/36 grams
Pot D’Huile: 25 ml
Extra virgin olive oil: 150 ml
Salt: 1 pinch
Parmesan, to garnish
Place all pesto ingredients in a blender or food processor and blend until almost smooth.
Measure out how many grams of sauce each person will eat based upon their desired serving of PdH. (9.5 grams of pesto sauce = 1 mg THC) For example, If you want 5mg/serving, use 47.5 grams of pesto sauce on the spaghetti.
- Bring a pot of salted water to a boil.
- Boil spaghetti until al dente.
- Strain into individual bowls for each person. Reserve 2 cups of the cooking liquid.
- Toss each person’s pasta with their measured amount of sauce. Add some of the cooking liquid to the noodles to help loosen the sauce to the desired consistency.
- Sprinkle with some freshly grated parmesan to finish.