Creamy Chipotle Pecan Pesto

Just ate at Bouldin Creek Cafe in Austin for the first time on Friday. Came home and had to find a recipe for their pecan chipotle pesto! This recipe was fantastic! We added a little extra adobo sauce and peppers for added kick. So good! Will be a new staple at our house! Thanks!

Absolutely delicious! The depth of flavor was *chefs kiss*

Love this recipe! I never have sun dried tomatoes on hand, so I just sub one tablespoon of tomato paste and turns out delicious every time.

Excellent and well loved by my spouse and I. Tonight served for guests with rave reviews and request for the recipe! I doubled the recipe and added very little maple syrup (as it is intended to adjust to taste). Highly recommend. I used Trader Joes packed in oil sun-dried tomatoes and backed off just a smidge on the amount of oil added in the recipe.

SO YUMMY! I added 3 TBS of nutritional yeast for a cheesy flavor instead of 1! I think this would pair great with some tacos or enchiladas. It’s got some spice, but not too much to overcrowd the other flavors! I will be freezing some for some quick meals in the future!

Your ability to take minimal, whole ingredients and turn them flavor packed magic is mind blowing. And this recipe is no exception — it’s dangerously delicious…I want to smear it on everything. Another 10/10!

Really delicious and flavor-packed with an umami punch. This one deserves to be on rotation in all kinds of ways. Similar to a romesco sauce but even better!

delicious! Looking forward to eating the in your mushroom tacos tomorrow. Thanks Dana.

I just made this and put it on our taco salad. Had to sub walnuts because I didn’t have any pecans. Wow! Absolutely amazing!

Fab! I LOVE this. Can you recommend a couple sandwiches for it? : )

YESSSS. Highly encourage folks to try this recipe! Love the Chipotle Pecan Pesto @ Bouldin Creek Café – it’s one of our fave dips/spreads/sauces. Thanks for the perfect home version … so freaking excited :)

Truly addictive. Have made several times now and everyone loves!

This recipe is INCREDIBLE. I have been searching for a vegan but still creamy dip like this for years to put on my tacos, wraps, etc. I’ve tried other nut based dips and I feel like they always fall flat. I think you would never guess this dip didn’t contain dairy. I made this last night and put it on the sweet potato black bean burger recipe and it was sooo good. My husband loved it too. Definitely going to be a staple in our house now.

Tried this tonight with good results – a little extra lemon juice is nice, and the lesser of the sweet for us. My husband loves it & I enjoyed as well. I think the smoother texture of a blender will be even better than the processed version. Thanks for this tasty spread! Used it on roasted vegetables and some corn chips.

My husband has been enjoying this pesto with anchovies on a toasted English muffin for breakfast. It is superb! I plan on repeating this recipe in a couple of weeks. Thanks.

I’ve never commented before (even though I’ve made your recipes for years) but now I simply have to. This sauce was _incredible_ and absolutely addictive! I made the first batch a week ago, and just had to make another one yesterday. I added a bit more lemon juice as I love everything citrusy and it was PERFECT.

I doubled the amount to have enough to grind properly. It was delicious. The leftover pesto was experimented with a little. I added a squeeze of fresh lime juice and water to thin it out to make a dressing for a cabbage, carrot and broccoli slaw. The slaw was topped with sesame seeds and homemade dukkah spice mixture. Surprisingly, the toasted fennel in the dukkah very nicely complimented the original flavors of the pesto. This is versatile recipe and will go with lots of things.

We made this tonight to go with nachos. It was enjoyed by adults and kids alike. We all felt that we’d like it just a little spicier, so we might add more chipotle next time. Thank you for the recipe!

Just made tonight exactly as written and it was perfection! We made simple tilapia sautéed in butter and olive oil and topped with this pesto. It took this humble basic fish to fancy 😍 thanks for sharing!

Delicious, thank you!

I tried this tonight on a rice and veggie bowl. It has a great flavor! I wanted to include some things that might be helpful for other folks. I wasn’t sure if I should take the seeds out of the canned chipotle pepper. I didn’t, I just threw it in whole and it was great. Not too spicy. I also had to thin mine out with about an extra 1/4 cup of water and I still never got as smooth of a consistency as it looks in the photos. My guess is I had too many pecans. For me it’s hard to tell with nuts when I measure by cup, it’s easier to measure by weight. For reference, I blended in a blendtec on and off with stirring in between for about 3 minutes and it was still pretty chunky. Maybe a double batch would have made it blend easier because it barely covered the blades so that could have also been the problem.

This is a fabulous recipe, a real go-to! This delicious sauce is great on just about anything: quesadillas, eggs, salads, and on its own for dipping. You’ve really perfected this!

5 stars! I just made this and it’s freakin’ delicious. Can’t wait to use it in everything.

I am planning on making this. This looks really amazingly good!

Made this last night and added it to my veggie pasta. A huge hit with the kids and family!!! LOVE YOUR RECIPES!!!! Keep them coming!!!!!!

I made a huge 12-egg frittata last night and it was good but a little bland, so I decided to serve this sauce with the leftovers tonight. I have SO MANY pecans in the freezer so that was no problem. I bought a can of chilis in adobo at the grocery store but forgot about the sundried tomato! I desperately searched through my cabinets in search of a substitute and my eyes fell upon… dried cantaloupe chunks from Nuts.com. Before I could think about it, I threw in a few pieces. The cooking gods must have smiled on me because it came out wonderful and really re-energized the leftovers. Thanks so much, will certainly make again!

WOW. Just WOW. I made a some modifications because I desperately need to go grocery shopping, but this sauce is still AMAZING.
I used raw walnuts instead of pecans, 1.5 teaspoons of tomato paste instead of the sundried tomatoes, and omitted the maple syrup.
Definitely going into the sauce rotation! Thank you for yet another scrumptious recipe!

Made this tonight and wanted to lick the bowl. Excellent! I put on a roasted veggies and quino bowl. Topped with toasted pecans for some crunch. I just love this blog!!

I have been obsessed with Bouldin’s pesto since I moved to Austin almost 10 years ago. This is an amazing version and I am obsessed and want to put it on everything. I didn’t know y’all were in Austin (or was it just a visit?)! Great recipe!