This vegan pesto packs in flavor and nutrition with just a few simple ingredients. The combination of chia seeds and hemp hearts offer a healthy dose of plant-based protein and good-for-you fats that are sure to satisfy you. With the addition of nutritional yeast, a pantry staple for vegans, you’re getting extra vitamins like B12 and iron, without sacrificing the classic cheesy taste of pesto! Toss this pesto with zucchini noodles, top on a pizza, or enjoy as a dip with crackers and veggies.
By: Mikaela Reuben, HCTP Class of 2011
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
- 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 an airtight container in the fridge for up to 7 days.
Mikaela Reuben is a Culinary Nutritionist and Health Consultant working for the likes of Ben Stiller, Owen Wilson, and Woody Harrelson. She has molded a career that inspires people to make better health and food decisions offering nutrition and health coaching through a personalized approach. Check out her website at MikaelaReuben.com and on Instagram @mikaelareuben!
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