Red Chile-Citrus Zest Pesto

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.

• Ready In: 19 mins
• Yields: 1 cup

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 1⁄4 cup  crumbled feta cheese
• 1⁄2 cup canola oil
•  salt

Directions

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