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Bowl of spaghetti coated in homemade CBD-infused pesto. Topped with a poached egg, which has been cut open to allow the deeply golden yolk to flow into the pasta. |
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CBD Pesto Pasta with Poached Egg

  • Meals
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5/5 - 2 Ratings
Prep Time 10 minutes
Cook Time
Serving Yield 4 servings

A classic pesto pasta gets a dinner-worthy upgrade with the addition of a perfectly poached egg. Break into the yolk and let it blend into the pasta as you eat, transforming the CBD-infused pesto into a creamy, luscious sauce. A little fresh lemon zest brightens the dish while a sprinkling of red pepper flakes adds as much heat as you like.

Cannabidiol (CBD) is a natural component of hemp oil. Hemp-derived CBD is legal in all 50 states.

By: Posie Brien of 600 Acres


  • 1 pound dried pasta
  • 2 cups fresh basil leaves
  • 1/2 cup pine nuts or almonds
  • 1 clove garlic
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • 1/2 milliliter full-spectrum hemp extract
  • Zest of 2 lemons
  • 1/2 teaspoon red pepper flakes (more or less to taste)
  • 4 Pete and Gerry’s Organic Eggs

Nutritional Information

Servings: 4

Amount Per Serving: Calories 900, Fat Cal. 440, Total Fat 49g (75% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 195mg (65% DV), Sodium 450mg (19% DV), Total Carb. 90g (30% DV), Fiber 5g (20% DV), Sugars 4g, Protein 27g, Vitamin A (20% DV), Vitamin C (10% DV), Calcium (20% DV), Iron (20% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


Step 1

In a food processor, add the basil and pine nuts (or almonds) and pulse a few times to combine. Add the garlic, Parmesan, salt, and pepper and pulse a few more times.

Step 2

With the food processor running on low, pour olive oil and hemp extract in in a slow, steady stream. Continue processing until smooth, stopping to scrape down the sides as needed. Set the pesto aside.

Step 3

Bring a large pot of heavily salted water to a boil. Add your pasta and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.

Step 4

Mix the pasta with the pesto while the pasta is still warm, adding in the reserved 1/2 cup of pasta cooking water to create a smooth sauce and tossing to coat.

Step 5

Divide the pasta between four bowls and top with lemon zest and red pepper flakes.

Step 6

Bring a small pot of water to a simmer. Working with one egg at a time, crack the egg into a small dish or ramekin. Using a spoon, stir the water vigorously to create a vortex, then gently slide the egg into the center of it. Cook until the whites are just barely set but the center is still quite soft. Using a slotted spoon, carefully transfer each poached egg onto a bowl of pasta.


If you would like to enjoy this pesto pasta without the addition of CBD, simply eliminate it and substitute with additional olive oil if needed.

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Robin Peters Henne

June 15, 2020

I have pesto I. The freezer, and will try this for dinner tonight. We also have garlicscape pesto, which I think would be really good in this dish. Thank you for these!

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1 Reply

[email protected]

June 17, 2020

That sounds like it'd be delicious, Robin! We hope you enjoy!

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