[Tofu-N-Sprouts]

Southwestern Ancho Chile Pesto<br><br>
Category: Condiments, Dressings, Spreads<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
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6 dried ancho chiles<br><br>
2 tablespoons grated lime zest<br><br>
2 tablespoons grated lemon zest<br><br>
3 tablespoons grated orange zest<br><br>
2 tablespoons chopped fresh cilantro leaves<br><br>
3 garlic cloves, peeled and chopped<br><br>
1/4 cup toasted pumpkin seeds<br><br>
1 tablespoon sugar<br><br>
2 Tb. Nutritional yeast<br><br>
2 Tb. raw sunflower seeds<br><br>
1/2 cup corn oil<br><br>
Salt to taste<br><br><br><br><br><br>
Instructions:<br><br>
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Preheat the oven to 450°F.<br><br>
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.<br><br><br><br>
Drain the anchos; stem and seed them under running water.<br><br><br><br>
Transfer to a food processor and add the citrus zests, cilantro, garlic, pumpkin seeds, sunflower seeds, sugar, and nutritional yeast.<br><br><br><br>
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.<br><br><br><br><br><br>
Additional comments:<br><br>
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Add a little to pasta, stir into a viniagrette, spread on toasted baguette - it's all good.