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Chipotle Pecan Pesto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Sharon Chen
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 1/4 cups (10 servings) 1x
  • Category: Sauce, Gluten Free
  • Method: Blend
  • Cuisine: Italian
  • Diet: Gluten Free


From the richness of traditional Italian pesto to the fiery kick of chipotle, this chipotle pecan pesto recipe brings together the best of both worlds.


  • 3 large cloves garlic
  • 1/3 cup extra virgin olive oil
  • 1/2 cup pecans
  • 45 Chipotle peppers in adobo sauce
  • 1/2 cup freshly grated parmesan cheese (omit it or use nutritional yeast if vegan)


  1. In a food processor, combine garlic and olive oil. Pulse process until the garlic is minced.
  2. (Optional) In a dry skillet over medium heat, toast pecans until they become fragrant and slightly golden. 
  3. Add toasted pecans, chipotle peppers with some adobo sauce, and grated parmesan cheese or nutritional yeast (start with a small amount and adjust accordingly) to the food processor. Blend until the pesto is smooth.
  4. Transfer the pesto into an air-tight container to keep in the fridge.


The serving size is approximately two tablespoons per serving. Adjust accordingly for your planned use.


  • Serving Size: 2 tablespoons
  • Calories: 126
  • Sugar: 0.3g
  • Sodium: 67.9mg
  • Fat: 12.5g
  • Saturated Fat: 2.1g
  • Carbohydrates: 1g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 2.9mg
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