CHIA AND HEMP SEED PESTO
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
Make sure to have chia seed mixture soaked and prepared 15 minutes prior to starting the dip.
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.
Taste to adjust seasoning. Store in a air tight container in the fridge for up to 7 days.
Serve with crackers, as a spread for a sandwich, toss with gluten free noodles or dip your favourite veggies.