Soak the chia/ basil seeds in water for 10 minutes till plump. Set aside.
Cook the vermicelli in hot water till done. Drain, wash well with cold water and set aside to cool.
Blend the remaining ingredients except the pistachios in a blender. Pour into a large jug, add in the vermicelli and chia/ basil seeds and stir well till combined.
Store in the fridge till serving time.
Pour into glasses, top with pistachio. Serve cold.