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THC Arugula Pesto (w/ Polaris Concentrate Syringe)

THC-infused arugula pesto made with fresh arugula, garlic, Parmesan cheese, olive oil, walnuts, and Polaris THC concentrate.

Prep Time:
10 minutes
Cook Time: 15 minutes
Yields: 1.5 cups (24 tbsp) of infused pesto
Dose: 4.16 mg THC per tbsp
Servings/person: 1 tbsp pesto (beginner users) 2-3 tbsp pesto (regular users), 4+ tbs pesto (advanced users)


  • Polaris Concentrate Syringe – 10 mL/100 mg.
  • Arugula, packed – 3 cups
  • Walnuts, unsalted – ½ cup
  • Garlic – 1 whole clove
  • Extra Virgin Olive Oil (EVOO) – ½ cup
  • Parmigiano Reggiano, cut into cubes – 1 cup
  • Salt – 2 tsp OR to taste
  • Pepper – 1 tsp
  • Pasta of choice


  1. Using a knife and cutting board, cut the Parmigiano into small ½ inch cubes. It can also be grated.
  2. Wash arugula well before use; measure out and prep. the remaining ingredients, then set the EVOO aside to infuse before blending.
  3. Bring a pot of water to a boil, then swirl the sealed Polaris concentrate syringe in hot water for a few minutes; this will soften the concentrate and make it easier to mix with the EVOO.
  4. Once hot, add the desired amount of concentrate to the EVOO; gently stir the oil to ensure everything is properly mixed.
  5. Add all ingredients into a food processor and blend the pesto to the desired consistency. Stop the blender and taste the pesto often, making sure it’s seasoned to the desired taste.
  6. Once the pesto is ready, transfer to another container and keep it refrigerated.
  7. 2 tbsp of this recipe is a good amount for a plate of pasta (for regular cannabis consumers) and will provide ~10 mg. It can also be enjoyed on bread, crackers, or alone if you choose!

Click here to learn more about Polaris Syringes

Video production and editing: Mig Moss
Prepared by: Chef Daniel Rivas