Tuesday, November 6, 2007

Black Bean Pesto

  • 1/2 C homemade or bottled salsa
  • 2-3 fresh cilantro springs (optional)
  • 3/4 C canned black beans, rinsed and drained

1. Place the salsa, then the cilantro and then the beans in a blender. Process on medium-high speed until the pesto is smooth; stop the motor as necessary to scrape down the sides of the container.
2. Serve immediately or place in the refrigerator for an hour to blend the flavors.

Robyn's notes: I used bottled salsa and dried cilantro. Served as a dipping sauce for broccoli.

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