You are here: Seasoned Cooking » All Issues » October 1999 Issue » This Article » Page 7
 
October 1999 Issue
Pesto, Pesto, Everywhere
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Fondue

Learn all about fondue. Information on cooking and serving fondue, fondue etiquette, fondue sets, and fondue recipes. Everything you need to know a...

Diet, Nutrition, and Energy

Supplements, vitamins, and herbs. Get the information and the products to help you live better.

Oster

The Oster site includes everything from small kitchen appliance information to recipes and party planning.

The Kitchen Cart

Sells small kitchen appliances, including ice cream makers, snow cone makers, electric griddles, can openers, George Foreman grills and more.

Tuscany Customized: Tuscany Tour with Tuscany C...

Customized Tour in Tuscany Italy. Culinary cooking classes and Hotel accommodation in Tuscany!
 

Pesto-Bean Spread

This spicy spread is great slathered on rolls for sandwiches and burgers or as a light dipping sauce for pita bread and raw veggies.
  • 1 (15 oz.) can white kidney beans, drained
  • 3 T. pesto
  • 3/4 tsp. garlic powder
Combine all ingredients in a blender or food processor. Process until smooth and well mixed. Serve chilled or at room temperature at a spread or dip.

This spread is great layered with thinly sliced turkey and grated monteray jack cheese inside two flour tortillas. Simply bake at 400 degrees for 8 minutes and you've got a healthy snack or light lunch.

  • Yields: about 1 cup
  • Preparation Time: 10 minutes
 

Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.