- 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.