This yummy recipe keeps in the fridge for a week and freezes well. Freeze in ice cube trays for single portions. So easy.
6 ounces fresh spinach
1 cup walnuts
1 tablespoon lemon juice
2 tablespoons ABV
1 teaspoon oregano
1/2 teaspoon thyme
3/4 to 1 cup olive oil
Salt and pepper to taste
1. Combine the spinach, walnuts, lemon juice, ABV, oregano and thyme in a food processor. Puree.
2. Add the oil in a stream and continue to puree.
3. Season with salt and pepper to taste.
Originally published in issue 14 of Cannabis Now Magazine.