Creamy Chipotle Pecan Pesto

Recipe from Minimalist Baker.

A rich, nutty, and smoky pesto with spicy chipotle peppers and buttery pecans.

Ingredients

• 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
• 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

Only the amounts at the start of each ingredient change. The steps stay as written.

Instructions

1. 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.
2. 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.
3. 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.