Asian Pesto With Ramen and CBD by kristen coffield of the culinary cure

Asian Pesto With Ramen and CBD

Pesto is one of my favorite ways to get more good, green herbs and vegetables into my diet. This recipe uses arugula, cilantro, ginger, sesame and ramen noodles for a decidedly Asian slant.
Course Entree
Cuisine asian
Keyword cbd, pesto, ramen
Servings 2 entrees (or 4 sides)


  • 4 cups arugula tightly packed
  • 2 cups cilantro with top stems
  • 1/2 cup avocado oil
  • 1 Tbsp. Toasted sesame oil
  • 1 Tbsp. Yellow or white miso paste
  • 1 large clove garlic
  • 1 tsp. Fresh grated ginger
  • 1 tsp. Fresh lemon juice
  • 2 mg CBD oil
  • 1 large carrot shredded
  • Toasted sesame seeds
  • 2 packages ramen noodles fresh if possible


  1. Bring large pot of salted water to a boil
  2. In the bowl of a food processor combine all of the ingredients except for the CBD oil, ramen noodles, grated carrots and toasted sesame seeds. Puree until smooth and add salt to taste.
  3. Place pesto in a serving bowl and stir in CBD oil.
  4. Prepare noodles, following directions on the package.
  5. Drain noodles and add to the bowl with the pesto. Toss until well combined
  6. Serve garnished with shredded carrots and toasted sesame seeds.
  7. *pesto is best made fresh but will keep for 24 hours tightly covered.

Recipe Notes

CBD oil, with its powerful antioxidant and anti-inflammatory benefits is a nice addition to the pesto, making Asian Pesto with Ramen extra healthy.