smoky chipotle pesto

Smoky Chipotle Pesto

In Hot Sauces by Mark MaskerLeave a Comment

This recipe is part of a five-part series devoted to chipotles—those many varieties of smoked chiles. You can go here to start reading about (and cooking with) chipotles of all kinds.
smoky chipotle pesto

Smoky Chipotle Pesto Ingredients

  • 1 can chipotle chiles in adobo (or 1/2 cup chipotles rehydrated in wine vinegar)
  • 1/4 cup tomato paste
  • 8 cloves garlic
  • 2 tablespoons cider vinegar or lime juice
  • 1 cup grated Parmesan or romano cheese
  • 1 cup pumpkin seeds (pepitas) or piñon nuts, toasted
  • 1 cup canola oil


  1. Combine the chipotles, garlic, and vinegar in a food processor and puree. Add the cheese and pumpkin seeds.
  2. With the processor running, drizzle in the oil until the desired consistency is reached (you may not need all the oil).
Photo by Daniele Sgura from Pexels
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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