Chipotle & Cilantro Pecan Pesto

from Leeves & Berries

Photo by Scarlett B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.25

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1.25

servings

Ingredients

  • 1

    cup of roughly chopped cilantro

  • 1/2

    cup of fresh basil

  • 1/2

    cup of lightly toasted pecans

  • 1/2

    cup of oil packed sun dried tomatoes +2 tbsp of oil from the jar

  • 2-4

    medium chipotle peppers in adobo sauce, more peppers for a spicier pesto and less for a more mild pesto

  • 1

    tbsp of honey

  • 2

    cloves of garlic, peeled and crushed

  • 1/2

    tsp of fine grain sea salt

  • 3/4

    a cup of freshly grated parmesan ***

  • 1/3- 3/4

    cup of extra virgin olive oil

  • Some people have told me that they were able to substitute the parmesan for nutritional yeast to make it vegan/vegetarian and it has turned out great although I have not tested this myself. When I do I will update with my results**

Directions

Combine all of your ingredients except the olive oil in a food processor. Process until all of the ingredients are well broken down then slowly add your olive oil, starting with 1/3 a cup and working your way up until the pesto comes together into a paste. I like my pesto to be more of a spread then a sauce so I use less oil but if you want a more oily, sauce type pesto then add more oil but I don’t recommend exceeding 3/4 cup. Add more salt or honey if you’d like to adjust the saltiness or sweetness. Or if you want it more spicy then go ahead and throw in another chipotle pepper. Store in an air tight jar for up to 2 weeks.

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