Red Chile-Citrus Zest Pesto

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Red Chile-Citrus Zest Pesto

6 dried ancho chiles

2 tablespoons grated lime zest

2 tablespoons grated lemon zest

3 tablespoons grated orange zest

2 tablespoons chopped fresh cilantro leaves

3 garlic cloves, 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 corn oil

Salt to taste

 

 

 

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.

Makes 1 cup

 

Source: Excerpted from Southwestern Vegetarian by Stephan Pyles with

John Harrisson.

Formatted by Chupa Babi in MC: 08.15.2000

 

This is a decidedly Southwestern pesto! Try whisking about 2

tablespoons into a cup or so of plain vinaigrette for a flavorful and

spicy salad dressing. Brush it on tofu before grilling. Add 2-3

tablespoons to a cup of plain yougurt for a great veggie dip.

 

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