Each month we invite Anel Van Der Merwe from the Kind (but Good) Food blog to create a plant-based recipe for us using CBD. On the menu this time? A CBD Pesto. Enjoy!
"It’s the first week of spring… although you wouldn’t have guessed it with this crazy cold weather!
“So in honour of this new season, I’ve created a fresh, vegan CBD Coriander Pesto packed with Lemon and Ginger. It is crazy good (as some recipe testers have said) - and not your traditional pesto that’s for sure!
“It’s vibrant, zingy, and goes well on just about anything. We’ve had it on simple steamed spring vegetable salads, on soba noodles with stir fried veg and tofu, simply dolloped onto roasted baby potatoes, as well as avo sarmies (a personal favourite).
“It’s stupidly easy to make too (blend and serve), and makes enough to enjoy a few times over (4x to be exact).
“Best of all - it’s got 10 drops of 600mg Broad Spectrum CBD oil per serving to give you half your daily dose of goodness.
Cooking with CBD is an excellent way to incorporate its benefits into your daily routine. And who doesn’t love it when something delicious is also medicinal?"
CBD SPRING PESTO
• 3 packed cups/75g baby spinach
• 2 packed cups/30g fresh coriander (stalks and leaves)
• 30g/1 big knob peeled ginger
• 2 cloves peeled garlic
• Zest from 2 small lemons
• Juice from 1 small lemon
• 2 tbsp miso paste
• 1 cup/140g raw cashews
• 90ml olive oil
• ⅛ tsp sesame oil
• 40 drops of Goodleaf 600mg Broad Spectrum CBD oil
• a good grinding of both salt & pepper
Add all of the ingredients into a food processor and blend until relatively smooth, stopping every so often to scrape down the sides of the bowl.
And then put it on anything you like!
Recipe makes about 390g of pesto to serve 4-5. Will last for about a week in a sealed container in the fridge (but you’ll definitely finish it before then...).