by Adam Barski, The Budder Chef, @thebudderchef. Culinary Director at the High-End Dinner Series, @thehighenddinner
Cultivar: BC Organic Blue Dream
Infused Into: Extra Virgin Olive Oil
Infusion: To keep the unique traits of Simply Bare’s BC Organic Blue Dream cultivar intact as much as possible I made the infusion into extra virgin olive oil at a low heat for about 6 hours to pull out the flavors of the cultivar. The result may not be as potent as if you were to make an infusion with decarboxylated product, but it will preserve the flavors and volatile compounds of this exquisite cultivar to pair with the recipes. At the end of the day we’re trying to make something elevated that will emphasize the unique qualities of the Simply Bare cannabis flowers.
Info: The sweet and spicy notes of Simply Bare’s Blue Dream cultivar makes a perfect pairing in this pesto. Arugula has a natural spice to it and the terpene humulene, found in the Blue Dream cultivar, is the same terpene found in Basil – which is what a traditional pesto is made with. This wholesome recipe is full of flavor and makes for a great comfort food. It also lends well to add a variety of different vegetables, herbs or even meat if you so choose.
For this recipe I used the Simply Bare BC Organic Blue Dream infused olive oil to make the pesto. It is an exciting recipe to make with this cultivar, since pesto is kept mainly raw, the complimenting flavors of the infusion really shine through.
¾ c. Organic Walnuts, roasted
¾ c. Organic Hazelnuts, roasted
¼ c. Organic Pepitas, toasted
1 c. Italian Grana Padano, freshly grated
3 Organic Russian Garlic cloves
1 c. Organic Extra Virgin Olive Oil
1-2 Organic Lemon juice
3 c. Organic Arugula
To taste Sea Salt & Pepper
1 lb. Whole Grain Serpentini Pasta
½ Organic Leek, large
2 c. Organic Kale, chopped
1 Organic Heirloom Tomato, chopped
2 oz. Halloumi Cheese
To make the pesto:
If you find that your pesto is too thick, whiz in a little bit of water. Set aside.
Never miss out on any news or product updates again. Sign up