Chia and Hemp Seed Pesto

Back to Recipes


2 cups packed basil
2/3 cup hemp hearts
1 + 1/4 teaspoon garlic, minced
1/2 teaspoon sea salt
2 tablespoon lemon juice
1 tablespoon nutritional yeast
1 1/2 teaspoon gluten-free tamari
1/2 tablespoon chia seeds, soaked in 2 tablespoons of water for 15 minutes


  1. Make sure to have chia seed mixture soaked and prepared 15 minutes prior to starting the dip.
  2. Add all of the ingredients to a high speed food processor. Blend on high, stopping to scrape down the sides of the container. Blend until creamy and well combined.
  3. Taste to adjust seasoning. Store in a air tight container in the fridge for up to 7 days.
  4. Serve with crackers, as a spread for a sandwich, toss with gluten free noodles or dip your favourite veggies.


Share on Facebook0Tweet about this on TwitterPin on Pinterest7Share on Reddit0Share on Tumblr0Email this to someonePrint this page