My favorite way to use emergewell’s CBD EVOO is to use it in the recipes I already love to make. When consuming CBD EVOO, we recommend using it raw so that it keeps its taste, aromas, and nutrients.
Here are a few recipes we have enjoyed trying out:
Sophia’s Seedy CBD Pesto
Ingredients
- 2 tbsp hemp seeds
- 2 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 1/2 cup of whatever herbs you have on hand
- 2 tbsp shallot or green onion
- 1 clove garlic
- 1/4 cup nutritional yeast
- 1/2 tsp red pepper flakes
- Zest of 1 lemon
- 1/2 tsp sea salt and pepper to taste
- 3/4 cup emergewell’s CBD extra virgin olive oil
Instructions
- Finely chop the shallots, garlic, and herbs. Set aside in a bowl.
- Add to the mixing bowl, the hemp seeds, sunflower seeds, sesame seeds, nutritional yeast, red pepper flakes, lemon zest, sea salt and pepper.
- Mix in CBD EVOO at the very end, until fully incorporated.
This CBD pesto tastes extra delicious when the ingredients are chopped and mixed by hand. It’ll take a tad longer, but it’s SO WORTH IT (plus no food processor clean-up). You can use this pesto immediately, or you can portion out the pesto into an ice cube tray, and store in the freezer for up to 4 months!
Cafe Gitane-Style CBD Avocado Toast
Ingredients
- 1 slice of bread (I like thick-sliced whole-grain bread best)
- ½ ripe avocado
- Pinch of salt
- 1 teaspoon emergewell’s CBD extra virgin olive oil
- 1 teaspoon lemon juice
- Pinch of red pepper flakes
Instructions
- Toast your slice of bread until golden and firm.
- Remove the pit from your avocado. Use a big spoon to scoop out the flesh. Put it in a bowl and mash it up with a fork until it’s as smooth as you like it. Mix in a pinch of salt (about ⅛ teaspoon) and add more to taste, if desired.
- Spread a thick layer of mashed avocado over your toast, spread it so it’s smooth and mounded, then drizzle with 1 teaspoon emergewell’s CBD extra virgin olive oil, 1 teaspoon lemon juice, and a generous sprinkle of red pepper flakes and flaky salt.
CBD Caprese Pasta Salad
Ingredients
- 6 ounces (2 cups) whole grain fusilli or rotini pasta
- ⅓ cup emergewell’s CBD extra-virgin olive oil
- 2 pints cherry or grape tomatoes
- ½ teaspoon fine sea salt
- 8 ounces mozzarella “pearls”, or one mozzarella ball, torn into bite-sized pieces
- Several sprigs of fresh basil (enough for 2+ tablespoons chopped)
- 2 to 3 teaspoons white balsamic vinegar or regular balsamic vinegar, to taste
Instructions
- Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain the pasta and set it aside.
- While the pasta is cooking, combine the CBD olive oil, tomatoes and salt in a large, non-reactive skillet or Dutch oven over medium heat. Cover the skillet (use a baking sheet if you don’t have a better lid). Cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (about 6 to 12 minutes).
- Remove the skillet from the heat and stir in the cooked pasta. Let the mixture cool for a few minutes while you chop the basil.
- Stir the mozzarella balls and basil into the pasta. Add the vinegar, then taste and add additional vinegar and/or salt, if it doesn’t quite taste spectacular yet. For best flavor, let the mixture rest for about 20 minutes, so the pasta can absorb some of the sauce. Or, refrigerate it for future use.
This salad will keep well in the refrigerator for up to 4 days. Leftovers are great chilled or at room temperature. You can also reheat the pasta if you don’t mind the mozzarella melting (yum).
