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!
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.
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Notes
*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.