With spring coming on fast and hot here in the PNW, we know that summer is not far behind. So, what better time to crank up the BBQ and eat dinner in the yard? Since the farmer’s markets are starting to open and the produce section at the grocery store is becoming more colorful by the day, it seemed a good idea to have a tribute to vegetables. The infused-pesto-meets-chimichrrii sauce we make in this recipe is certain to become a fridge staple for warm nights on the patio. It keeps well for up to 10 days and will enhance many more meals than just this one. Enjoy!
2 spring onions, use the green stems, cut into 1-inch pieces
1 lb of asparagus cleaned, tough bottoms trimmed and discarded, cut in half
1 eggplant sliced in ½-inch rounds, then into quarters
1 lb cauliflower cut into bite sized pieces
½ cup olive oil
¼ cup lemon juice
1 tablespoon salt
½ teaspoon red pepper flakes
1 cup mayo
1 spring onion, white part only
1 tablespoon lemon juice
Salt and pepper to taste
1 cup coarsely chopped basil
1 bunch cilantro rinsed and cleaned
1/2 cup coarsely chopped mint
½ teaspoon lemon juice
4 tablespoons infused olive oil, more if desired
¼-½ teaspoon kosher salt
1/8 teaspoon red pepper flakes
Cracked pepper to taste
One baguette sliced into 4 inch pieces and cut in half
Make cannabis infused olive oil:
16 ounces olive oil
¼ ounce of cannabis
- Finely grind up cannabis. If you use the family coffee grinder, be sure to wash it out afterwards.
- Add cannabis and oil to pan over low heat and mix well with a metal whisk. Keep the heat medium-low. If you see bubbles, decrease the heat; be very careful not to burn the cannabis. Stir frequently every 5-7 minutes, for about an hour. Never leave it unattended.
- While mixture is still hot, use a coffee filter to strain out the cannabis over a clean mason jar. Set aside. This can be stored at room temperature. Be sure to keep out of direct sunlight.
- Wash all veggies well and cut them up according to the directions above. For the spring onions use the green stems for the kebabs and save the white bulb to make the aioli. Place all the vegetables in a large bowl.
- In a small bowl mix together oil, lemon, salt, red pepper and pour over veggies. Mix thoroughly, making sure the marinade coats all the veggies. Let veggies marinate for at least an hour.
- Using either metal skewers or presoaked wooden skewers, spear veggies in alternating order close together along the length of the skewer, leaving at least an inch on either end for holding the skewers. Place them on a plate and sprinkle with additional salt and pepper before grilling.
- In a small bowl, combing the mayo, lemon juice, and salt. Mix well. Mince the whole bulb of a spring onion and add to mayo until desired taste is achieved. Add any additional salt or lemon plus a touch of pepper, if needed. Cover and let sit in fridge for at least 30 minutes before serving.
- Cut bottom inch of the stems off the bunches of cilantro, basil and mint. Remove any dead leaves or remaining tough stems. Fill a big bowl with cold water, place cleaned cilantro bunches into a big bowl and submerge. Do the same thing to the basil and mint bunches, removing dead leaves and long bits of stem, keeping mostly leaves and the most tender stems. There is a lot of flavor in the cilantro stems, so don’t toss them all. Let the herbs soak in water for about 10 minutes.
- Remove handfuls of soaked herbs, shake excess water into the sink and dry slightly with a clean dish towel. Place the herbs into a food processor or blender, add the salt, infused cannabis oil and lemon juice. Blend until all ingredients come together to make a nice bright-green paste. Scrape the pesto into a clean airtight container, pour a little olive oil over the surface of the pesto to keep it from drying out, and store in the fridge for up to two weeks.
- Get the grill nice and hot, about 425°F. Grill veggies about 7-10 minutes per side with the lid closed, if you want some crunch to the veggies or cook them longer, depending on your personal preference. As soon as veggies are done to your taste, toss the bread slices on the grill and cook for 3-5 minutes or until desired toasting is achieved.
- Serve kebabs with bread and dipping sauces. Add more pesto to your preference for optimum cannabis infusion.