Chia and Hemp Seed Pesto

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2 cups packed basil
2/3 cup hemp hearts
1 + 1/4 teaspoons garlic, minced
1/2 teaspoon sea salt
2 tablespoons lemon juice
1 tablespoon nutritional yeast
1 +1/2 teaspoons tamari, gluten-free
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.


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