Chipotle Pecan Pesto

I’ve been spending a lot of time in Austin lately and definitely not complaining about it. The vegan food scene there is amazing! I would never live there, but having it an hour away is absolutely perfect. A few weeks ago, I went to Bouldin Creek for brunch and had a burger with this wonderful sauce on the side. It was smoky, spicy, rich, and I ended up using the entire side of it. Their version was very oily so I aimed to recreate it sans oil and salt. I’m over the moon with the results!

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RECIPE

3-5 chipotle peppers in adobo, depending upon how much spice you can handle

1/2 cup of pecans

1-2 teaspoons of mellow white miso, I used 1 teaspoon

Juice of one lime

1/4 cup aquafaba

METHOD

Add all ingredients to a food processor and pulse until a chunky paste forms. If you need more liquid to get it going, add an additional tablespoon or so of aquafaba. Chill for several hours before serving.

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