To make the pesto, in a small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. Place the almonds, garlic, chia gel, basil, salt, and the pepper in a food processor or powerful blender. Pulse to coarsely chop. Keep processor on as you drizzle in the olive oil in a steady stream until incorporated. Taste and adjust seasonings. Reserve 1/4 cup of pesto and refrigerate the remainder in an airtight container for up to 3 days to toss with pasta for another meal. Or freeze for up to 3 months for later use.