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!
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.
Blend it all up into a mostly smooth paste (a little texture is fine!), and you’ve got pesto!
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
- Super-Green Vegan Kale Pesto
- Easy Vegan Cheddar Cheese (Spread & Sauce!)
- Brownie Batter Spread
- 1-Pot Apple Butter (Date-Sweetened!)
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!
Creamy Chipotle Pecan Pesto
- 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.
*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.
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