Red Chile-Citrus Zest Pesto Recipe

Name: Red Chile-Citrus Zest Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ cup toasted pumpkin seeds; 1 tablespoon sugar; ¼ cup grated queso fresco or ¼ cup crumbled feta cheese; ½ cup canola oil; salt

Servings: persons

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
¼ cup toasted pumpkin seeds
1 tablespoon sugar
¼ cup grated queso fresco or ¼ cup crumbled feta cheese
½ 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.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 dried ancho chiles, 2 tablespoons grated lime zest, 2 tablespoons grated lemons, zest of, 3 tablespoons grated orange zest, and more.

Yes, Red Chile-Citrus Zest Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Chile-Citrus Zest Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions