On March 5, 2017, we gathered at Parties that Cook in San Francisco for a Cooking with Cannabis workshop led by visionary chef Emma Sanchez and plant medicine pioneer Jane Straight.  As part of the event, Emma shared how to prepare this delicious dinner to compliment your favorite strain or cannabis enhanced oil.  Below are Emma’s recipes for Fresh Buckwheat Pasta, Homemade Pesto (with options for many different variations), Greener Goddess salad dressing and her incredible Chocolate Budino Tart with sea salt and olive oil.

Chef Emma Sanchez has focused her work on feeding communities and emphasizing access and education in food resources. She is a culinary creationist and kitchen alchemist, always connecting traditional food technique from around the world with the plentiful bounty of California. Her experience includes work in top-100 San Francisco restaurants, teaching at top cooking education programs, and hosting world class catering experiences with countless organizations. She served in culinary art residency with the Art Monastery project in Labro, Italy, studying the spiritual side of food and community living. She studied culinary arts at the California Culinary Academy in San Francisco. She is deeply grateful to have organizations like the Women’s Visionary Congress for providing an opportunity to create food with sisters and share in the the land’s harvest.

Emma is available for cooking classes or catering and can be contacted via email.

Fresh Buckwheat Pasta


6 cups all-purpose flour

1 cups buckwheat flour

1 teaspoons salt

8 large eggs

1/2 c olive oil

Combine all of the dry ingredients in a large bowl, create a well in the center of the bowl to mix in your oil and egg. Using a fork, slowly integrate in the wet to the dry surrounding it. Put your hand in the dough and try to lump together any stray bits. If the dough is super crumbly and not sticking together at all, add a teaspoon of water and knead a bit longer.

Transfer the dough to a lightly floured surface and knead it with your hands until it starts to feel smooth. Allow the dough to rest for 20 – 30 minutes before rolling it out or processing through a pasta machine.You can do this by hand, too, but your pasta will be thick.

Roll your pasta to the desired shape and size, and dust heavily with flour. When ready to cook your pasta bring a pot of salted water to a rolling boil and cook for 2-5 minutes transferring directly into a pesto and vegetable of your choice with a smaller amount of pasta water immediately.

Pesto & how to make 100 variations of it.

Everyone knows of pesto genovese, considered “traditional” pesto, made with pine nuts and genovese basil. This is the cornerstone of understanding for what pesto is and isn’t. Most people don’t know that the many regions of Italy have many different variation of the classic sauce. Use of sicilian almonds, mint and dried tomatoes is a traditional variation of southern Italy, and the use of sage and hazelnuts in pesto is prevalent in autumn. Pesto can be both dynamic and seasonal. Let’s challenge that assumption of what we can do with this lovely technique to make the best pesto.


1/4 c Garlic

1 c Nuts or seeds

1/2 c Cheese or nutritional yeast

2 c Oil

4 c Herbs packed

1/2 c Lemon juice and zest

1 Tb Salt and spices

To make pesto: combine garlic, nuts and cheese in the bowl of a food processor;. With the motor running, add oil in a slow stream until emulsified; add in your herbs and lemon in batches until combined alternating between the two. Place in portioned containers or add directly onto your veggies or fresh cooked pasta. This recipe will freeze well and last in the fridge up to 1 week.

Greener Goddess Dressing

Yields ~ 6 cups

3 avocados pulp

1 c Oil

1 c Lemon or Vinegar

1/2 c water

1 Tb Garlic

2 Tb chopped herbs

Salt and pepper to taste.

Combine all ingredients in a small bowl and stir vigorously until well-combined. Or, put into a blender and blend until smooth. Toss salad use as dip or sandwich spread. Freezes well and last in the container in the fridge for up to 2 weeks. Suggested Additions: anchovy, flax or chia seed, citrus zest.

Chocolate budino with sea salt and olive oil

40 3 inch ramekins


7 c flour

2 c unsweetened cocoa powder

2 c sugar

1 tsp coarse salt

2 lb butter

8 egg yolks

. c Tb heavy cream

1 tsp vanilla


8 cups heavy cream

8 cup sugar

2 lb. bittersweet chocolate coarsely chopped

16 egg yolks

Sea salt

Preferred oil

To make the pastry, sift the dry ingredients together into a large bowl (the flour, cocoa, sugar, salt). Cut in the cold butter with a pastry blender or two knives. When the mixture has the consistency of oatmeal flakes, make a well in the center, and into it put a mixture of egg yolks, heavy cream and vanilla. Bring this together with the fingers of one hand and then press it out onto a board to blend. When almost mixed, wrap the dough in wax paper and chill for 20 minutes. Preheat the oven to 350 degrees. With a rolling pin, roll out the dough until it is about 3/8 inch thick. Cut rounds from the dough, and line 3-inch little tart molds with the dough, pressing into the corners. Bake in the preheated oven for about 20 minutes. Remove and cool on a rack.

To make the custard, heat the cream and sugar in a medium-size saucepan, when it bubbles around the edges, turn off the heat, stir in the chocolates and continue stirring until all the chocolate has melted. Let cool for about 10 minutes. With a wooden spoon stir in the egg yolks, one at a time. Spoon this filling into the partially baked tart shells, and return them to the 350 degree oven for about 15 minutes, or until the filling is slightly firm but still trembling in the center when shaken. Let cool. To serve, Drizzle the tarts with the oil and sprinkle with sea salt.