Creamy Chipotle Pecan Pesto

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Spoon in a jar of chipotle pecan pesto

Friends, we really did it this time! We took inspiration from Bouldin Creek Cafe for this chipotle pecan pesto but ended up with something that, dare we say, we love even more. It’s undeniably addictive, versatile, and perfect for sandwiches, roasted veggies, wraps, bowls, tacos, salads, and more. This pesto knows no bounds.

We’re sure you’ll agree once you give this creamy, nutty, smoky, and uber savory creation a try! The best part? Just 5 minutes, 9 ingredients, and 1 blender required. Let’s make pesto!

Garlic cloves, nutritional yeast, maple syrup, lemon, sun-dried tomatoes, pecans, chipotle peppers in adobo, olive oil, and water

How to Make Chipotle Pecan Pesto

Pecans are the rich, creamy base for this pesto, while the smoky kick comes from chipotle peppers in adobo sauce (a.k.a. our trusty sidekick for everything from tacos to chilaquiles to salad dressing and beyond). Learn about the origins of this versatile ingredient here!

Sun-dried tomatoes and maple syrup add sweetness to balance the heat of the chipotles, while garlic and nutritional yeast add extra flavor dimensions, and sea salt makes it all shine.

Olive oil, water, and lemon juice are the liquid ingredients that make the pesto texture possible.

Blender with pecans, garlic, sun-dried tomatoes, salt, chipotle peppers, and nutritional yeast

Blend it all up into a mostly smooth paste (a little texture is fine!), and you’ve got pesto!

Creamy chipotle pecan pesto in a blender

We hope you LOVE this pesto! It’s:

& SO delicious!

Enjoy it on all your sandwiches, roasted veggies, wraps, bowls, tacos, salads, and more!

More Vegan Sauces & Spreads

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Holding a spoon of chipotle pecan pesto over a bowl of more pesto

Creamy Chipotle Pecan Pesto

A rich, nutty, and smoky pesto with spicy chipotle peppers and buttery pecans. Incredibly versatile and addictive, with just 9 ingredients and 5 minutes required!
Author Minimalist Baker
Spoon in a bowl of creamy chipotle pecan pesto
4.91 from 32 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 (1-Tbsp servings)
Course Sauce
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days


  • 1/2 cup raw pecans
  • 2 cloves garlic, peeled
  • 1 chipotle pepper in adobo sauce (canned*)
  • 1 ½ -2 tsp adobo sauce (from canned chipotles in adobo)
  • 2 Tbsp sun-dried tomatoes (rehydrated if dry // if packed in oil, reduce olive oil // we like Trader Joe’s julienne cut sun-dried tomatoes)
  • 3 Tbsp olive oil
  • 1/3 cup water
  • 1 Tbsp nutritional yeast
  • 1 Tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • 1-2 tsp maple syrup


  • To a small blender (or food processor for a chunkier pesto), add all ingredients (pecans, garlic, chipotle pepper, adobo sauce, sun-dried tomatoes, olive oil, water, nutritional yeast, lemon juice, salt, and maple syrup). Blend for about 15-30 seconds or until mostly smooth with some remaining texture.
  • Taste and adjust as needed, adding more maple syrup for sweetness, lemon juice for brightness, chipotle pepper for heat, adobo sauce for smokiness, or salt for overall flavor.
  • Serve on roasted veggies, tacos, bowls, sandwiches, pasta, salads, and so much more! Store leftovers in a sealed container for up to 4-5 days or in the freezer for up to 1 month.



*Recipe as written makes ~1 cup pesto.
*Leftover chipotle peppers in adobo can be frozen into an ice cube tray, then transferred to a sealed container and kept frozen for up to a few months. Or try them in our Spicy Vegan Jackfruit Tacos, Smoky Tempeh Burrito Bowls, or Chipotle Tofu Chilaquiles.
*Nutrition information is a rough estimate calculated with the lesser amount of maple syrup.

Nutrition (1 of 16 servings)

Serving: 1 tablespoon Calories: 52 Carbohydrates: 1.6 g Protein: 0.7 g Fat: 5 g Saturated Fat: 0.6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 46 mg Potassium: 42 mg Fiber: 0.5 g Sugar: 0.6 g Vitamin A: 20 IU Vitamin C: 0.7 mg Calcium: 4 mg Iron: 0.2 mg

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My Rating:

  1. Mary says

    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!

  2. Jess says

    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.

  3. P.S. says

    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.

  4. Cedella Janczak says

    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!

  5. Courtney says

    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!

  6. Cat28590 says

    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!

  7. janet says

    Very yummy but I’d like to avoid oil. Should I just skp the oil or should I swap something for it like aquafaba?

  8. Trish says

    Hi, I’d love to make this, but can’t find chipotle pepper in adobo sauce anywhere (I live in Tasmania). Is there anything I could substitute for this?

    Many thanks

    Trish :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Trish, do you have access to dried chipotle chiles? If so, you could make a homemade chipotle in adobo sauce (using a recipe online). Otherwise, maybe try a small amount of chipotle powder mixed with a little tomato paste, garlic powder, and apple cider vinegar to mimic the flavors of chipotle peppers in adobo. Hope that helps!

  9. Naomi says

    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!

  10. Lizzi says

    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 :)

  11. Emily says

    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.

  12. Penny says

    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.

  13. Raeanne says

    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.

  14. Lurker from Finland says

    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.

  15. kGa says

    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.

  16. Rebecca says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zanee, you can leave them out and add a little more maple syrup as needed for sweetness. Hope that helps!

  17. Nancy says

    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!

  18. Mary says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Mary! We’re so glad you enjoy the flavor! It won’t be a completely smooth texture, but if it was below the blades, that can definitely contribute to it not being quite as creamy.

  19. Lynda Frost says

    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!

  20. Dee says

    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!!!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad the whole fam enjoyed it! Thank you for your lovely review and encouragement, Dee! xo

  21. Melanie B says

    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 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!

  22. Cynthia Pierce says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it, Cynthia! Thank you for the lovely review and for sharing your modifications! xo

  23. Jessica Richman says

    This sounds sooooo good–my mouth is watering. You suggest using it on your Smoky Tempeh Burrito Bowls. Would that be as a substitute for the tomato sauce, or as an addition?

    Thank you for all the wonderful recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’d say in addition because it’s a little too thick to replace the marinade. It’s possible it could work to thin it with some tomato sauce, but we haven’t tried that! Hope that helps!

  24. Sarah says

    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!!

  25. Risa says

    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!

  26. Shelley says

    This sounds delicious! I am allergic/sensitive to tomatoes. Would roasted belle peppers work in this recipe? Any other adjustments you would make because of them? Thanks! I LOVE your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joan, you could try leaving it out and adding more water. It won’t be quite as rich, but should still be tasty!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ohh good question! We think walnuts would be a bit bitter and less buttery, but might be okay! Let us know if you try it!

    • Tasha says

      I had to make this the very day you posted it- yay for already having everything on hand! Mine came out much less orange and more browny tan (I think perhaps because my sundried tomatoes were very dark in color?) and I needed more water to get it to come to the perfect creamy consistency, but we loved it! It is amazing with roasted veggies (potatoes especially)!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thank you for sharing your experience, Tasha! We’re so glad you gave it a try and enjoyed the result!

  27. Louisa Berry says

    You can’t really get chipotles in adobe in the UK. I have a large amount of chipotle power though that I am getting through a teaspoon at a time. Any ideas of what I could substitute in this case?