Savor summer’s most abundant produce with these savory cannabis pesto veggie skewers made with fresh zucchini, peppers, tomatoes, and a delicious homemade cannabis pesto.

Cannabis Veggie Pesto Skewers


  • A healthy cannabis recipe made with veggies
  • Multiple different infusion options to choose from
  • Tips and tricks for making cannabis part of a healthy lifestyle

Why You Will Love This Recipe

People often think that cannabis edibles have to be sweet treats like brownies or chocolate chip cookies, but that’s not always the case!

As I am always teaching my Well With Cannabis Community, there are many different ways to consume cannabis edibles.

And that includes healthy cannabis recipes.

We will enjoy these delicious summer vegetables topped with savory cannabis-infused basil pesto for this recipe.

Continue reading to get all the important details about preparing this recipe, including printable instructions at the end.

Ingredient Notes

Garden Harvest Veggie Pesto Skewers by Emily Kyle Nutrition
  • Wooden skewers: be sure to soak these in water before grilling
  • Zucchini: sliced
  • Yellow squash: sliced
  • Sweet corn: cut into rounds
  • Mushrooms: any kind you like
  • Tomatoes: like grape or cherry
  • Olive oil: regular or cannabis-infused olive oil
  • Salt and pepper: regular or cannabis salt
  • Pesto: regular or cannabis-infused pesto

Note: a complete list of ingredients with amounts and printable instructions is located in the recipe card below.

Alternate Infusion Options

To infuse this recipe with cannabis, we will use a homemade cannabis pesto.

There are many different ways to make a delicious, cannabis-infused pesto at home using ingredients you’ve already got.

Like all cannabis edibles, there is no right or wrong way to make something; it depends on your available options and personal preferences.

Garden Harvest Veggie Pesto Skewers by Emily Kyle Nutrition

Use a Foil Pack Instead of Skewers

It’s no secret that I love food on a stick for a good reason.

But the truth is that simplicity is key when making healthy cannabis recipes.

Just simple roasted veggies on the grill with homemade cannabis basil pesto on top is the perfect way to enjoy cannabis edibles more healthily.

I love to make these on skewers to get that delicious char on the outside, but I have made the same recipe in a foil packet when I don’t have enough time to skewer everything, and it turned out just as delicious.

If you want to do it this way, you can throw your foil packet on the grill for 7-10 minutes or even roast it in the oven at 350°F for 20 minutes.

Garden Harvest Veggie Pesto Skewers by Emily Kyle Nutrition

Frequently Asked Questions

Can I use cannabis-infused olive oil on these skewers?

In step 4, I recommend brushing these skewers with olive oil to prevent them from sticking to the grill. I do not recommend using cannabis-infused olive oil at this point, as the grill temperatures can be very high and potentially denature the THC in the oil. Save your infused oil for after the cooking process.

Can I brush these skewers with pesto BEFORE grilling?

Just as above, I do not recommend brushing these skewers with pesto before grilling. Again, the temperatures of the grill can be too high and unpredictable. For the best results, wait until after the skewers have been completely cooked before adding the cannabis-infused pesto.

Garden Harvest Veggie Pesto Skewers by Emily Kyle Nutrition

Determine The Dose

Want to get a more accurate guesstimate of the potency of your cannabis infusions and extractions? Try my popular edibles dosage calculator. Not sure what your perfect dose is? Learn more here.

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More Cannabis Recipes You Will Love

A picture of veggie skewers on a plate.

Cannabis Pesto Veggie Skewers

5 from 7 votes
Savor summer's most abundant produce with these savory cannabis veggie pesto skewers made with fresh zucchini, peppers, tomatoes, and a delicious homemade cannabis pesto.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 4 people


  • 16 each wooden skewers soaked in water
  • 2 medium zucchini sliced into 1/4 inch coins
  • 2 medium yellow squash sliced into 1/4 inch coins
  • 2 ears sweet corn cut into 1″ rounds
  • 3 cups brown button mushrooms cleaned and stemmed
  • 2 cups grape tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup cannabis basil pesto
  • 1 sprig fresh basil optional for garnish


  • If you have not already, soak your wooden skewers in water so they don’t catch fire on the grill.
  • Heat the grill to medium high heat.
  • With your vegetables prepped and ready, arrange them on the skewers.
  • Brush with olive oil and season with salt and pepper.
  • Cook 3-4 minutes before flipping.
  • Continue cooking until veggies are cooked to your desired texture.
  • Remove from the grill and brush with the cannabis basil pesto just before serving.
  • Enjoy!


Serving: 4skewers, Calories: 310kcal, Carbohydrates: 27g, Protein: 10g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 16g, Cholesterol: 8mg, Sodium: 303mg, Fiber: 7g, Sugar: 11g

Additional Info

Course: Entrées
Cuisine: Cannabis Recipe
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About Emily

Hi, I’m Emily Kyle and I teach people just like you how to use cannabis to find joy, enhance productivity, improve relationships, and naturally support your overall health and wellness.

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