Red Chile-Citrus Zest Pesto

• 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
• 14 cup toasted pumpkin seeds
• 1 tablespoon sugar
• 14 cup grated queso fresco or 14 cup crumbled feta cheese
• 12 cup canola oil
• salt

1. Preheat the oven to 450F.
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.

chiles, lime zest, grated lemons, orange zest, cilantro, garlic, pumpkin seeds, sugar, queso fresco, canola oil, salt

Taken from www.food.com/recipe/red-chile-citrus-zest-pesto-68048 (may not work)