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Red Chile-Citrus Zest Pesto




Source of Recipe


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Recipe Introduction


Whisk about 2 tablespoons into a cup or so of plain vinaigrette for a flavorful and spicy salad dressing. Also great brushed on fish or chicken before it goes on the grill.


List of Ingredients




6 dried ancho chiles
2 tablespoons grated lime zest
2 tablespoons grated lemons, zest of
3 tablespoons grated orange zest
2 tablespoons chopped fresh cilantro leaves
3 cloves garlic, peeled and chopped
1/4 cup toasted pumpkin seeds
1 tablespoon sugar
1/4 cup grated queso fresco or crumbled feta cheese
1/2 cup canola oil
salt


Recipe



Preheat the oven to 450°F.
Place the anchos on a cookie sheet and toast in the oven for 3 or 4 minutes, or until fragrant.
Transfer the anchos to a mixing bowl, cover with warm water, and weight down with a plate or pan so the anchos remain submerged.
Let soak for 10 to 15 minutes, or until just pliable.
Drain the anchos; stem and seed them under running water.
Transfer to a food processor and add the citrus zests, cilantro, garlic, pumpkin seeds, sugar, and cheese.
Process until smooth, then drizzle in the oil with the motor running.
Season with salt to taste.
Keeps, refrigerated, for up to 1 week or frozen for up to 2 months.