Pot Pesto with Budschetta

Name: Pot Pesto with Budschetta
Ingredients: Pesto:3 tablespoons walnuts, chopped2 cups basilPinch sea salt2 cloves garlic, minced¼ cup freshly grated Parmesan cheese1 cup THC olive oilBruschetta:1 large loaf ciabatta bread, cut into thick slices3 tablespoons THC olive oil3 organic farmers' market tomatoes, diced

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Pesto:3 tablespoons walnuts, chopped2 cups basilPinch sea salt2 cloves garlic, minced¼ cup freshly grated Parmesan cheese1 cup THC olive oilBruschetta:1 large loaf ciabatta bread, cut into thick slices3 tablespoons THC olive oil3 organic farmers' market tomatoes, diced

Preheat oven to 350°F.
Starting with the pesto, warm a sauté pan over medium heat. Add walnuts and toast them, stirring continuously, for 3 minutes. You should smell a nice aroma in the air. Remove from heat and let everything cool. Remove the papery skins of the walnuts by rubbing them over a metal strainer.
In a food processor, grind the walnuts to rough flour.
Wash and dry the basil. Remove the stems before tearing the leaves into tiny pieces.
Add the basil, garlic, salt, and Parmesan to the walnut flour in the food processor. While the processor is running, add ¾ cup of the THC olive oil through the top chute. Add more salt or oil until you're pleased with the texture.
To make the budschetta, brush bread slices with THC olive oil, and toast in the oven for 3 minutes on a baking sheet, until they golden. Remove from the oven, and top each bread slice with the diced tomatoes. Return the budschetta to the oven for 5 minutes. Remove, top with the pesto. Enjoy your dish!