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Southwestern Ancho Chile Pesto

Category: Condiments, Dressings, Spreads

Suitable for a: vegan diet



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

2 Tb. Nutritional yeast

2 Tb. raw sunflower seeds

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, sunflower seeds, sugar, and nutritional yeast.

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.

Additional comments:


Add a little to pasta, stir into a viniagrette, spread on toasted baguette - it's all good.
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