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This wonderful, spicy, yummy, and potent green sauce is inspired by a friendly northern caregiver whose food products (butter, oil, and flour) are the best on the planet. Nancy Wife and I have learned a great deal from this cook extraordinaire. In this recipe you'll learn how to make and use a delicious sauce that features dried sativa flowers. Cannabis oil can be substituted for the flowers but the sauce won't taste nearly as good. The sauce is potent and a little goes a long way so stick to flower power if you can. The "Patty Pot" featured in this recipe is also called California Orange. This Sativa strain is not as strong as "Train Wreck" but is quite respectable in the THC category. In addition, it has a citrus like aroma that is great for cooking.
Ingredients:
1\3 Cup pine nuts (roasted for 10 minutes at 325 degrees)
1 bunch fresh basil (washed, dried, and chopped)
6 cloves of garlic (chopped)
1\2 Cup extra virgin olive oil
1\2 Cup Pecorinno Romano cheese (grated)
1 teaspoon cracked black pepper
1-2 grams freeze dried and chopped California Orange flowers
Directions:
Place all of the ingredients except the cheese into a blender and mix until fairly smooth. A few small lumps are really OK. I think that a couple of lumps add texture to the sauce (remember your author has been called a textural deviate). Hey, I also like lumps in my mashed potatoes.
Once the sauce is fairly smooth add the grated Romano and blend until you have the consistency of a paste (Patty paste?). A dash of salt to taste may be added.
Extras: Some crazy people like to add a teaspoon of dried red New Mexico chili flakes. I recommend that if you like the chili kick go for it but leave the black pepper out in that event.
More extras: Highly Recommended: Add 1\2 Cup of heavy cream to the paste and blend.
Patty Pot Pesto will keep covered tightly in the refrigerator for three days.
Applications:
Artichoke/Ricotta Raviolis (Costco special) or any other pasta
Add to mashed potatoes
Use on fish to be broiled or sautéed
Use as a dipping sauce for breaded or baked chicken
AAMC: Patty Pot Pesto Sauce
Ingredients:
1\3 Cup pine nuts (roasted for 10 minutes at 325 degrees)
1 bunch fresh basil (washed, dried, and chopped)
6 cloves of garlic (chopped)
1\2 Cup extra virgin olive oil
1\2 Cup Pecorinno Romano cheese (grated)
1 teaspoon cracked black pepper
1-2 grams freeze dried and chopped California Orange flowers
Directions:
Place all of the ingredients except the cheese into a blender and mix until fairly smooth. A few small lumps are really OK. I think that a couple of lumps add texture to the sauce (remember your author has been called a textural deviate). Hey, I also like lumps in my mashed potatoes.
Once the sauce is fairly smooth add the grated Romano and blend until you have the consistency of a paste (Patty paste?). A dash of salt to taste may be added.
Extras: Some crazy people like to add a teaspoon of dried red New Mexico chili flakes. I recommend that if you like the chili kick go for it but leave the black pepper out in that event.
More extras: Highly Recommended: Add 1\2 Cup of heavy cream to the paste and blend.
Patty Pot Pesto will keep covered tightly in the refrigerator for three days.
Applications:
Artichoke/Ricotta Raviolis (Costco special) or any other pasta
Add to mashed potatoes
Use on fish to be broiled or sautéed
Use as a dipping sauce for breaded or baked chicken
AAMC: Patty Pot Pesto Sauce
