Chia and Hemp Seed Pesto

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


  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 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 and on Instagram @mikaelareuben!

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