Black Bean Pesto

The recipe isn't specific about the amounts of many of the ingredients. Use the traditional pesto recipe as a guide.

1 16 oz. can black beans
Garlic cloves (as anti-vampiric as you like) - 2 cloves
Dried basil (you can use fresh, but use more) - ?
Romano cheese (or the sardo cheese, if you can get it) - 1/2 cup
Black walnuts, heated dry in a pan until fragrant - 3 Tbsp.
Juice of 1/2 to 1 lemon
Fresh ground pepper
A little salt, to taste*
Olive oil (til creamy)

*Watch out with the salt addition. The corn chips and the cheese may make it all salty enough without adding more.

Preheat oven to 250-degrees.

Combine black beans (including water), garlic, basil, cheese, walnuts, lemon juice, pepper and salt, and add a little olive oil to get it started. Process and, through the hopper, slowly add more olive oil until the mixture just turns creamy.

Pour out dip into oven-safe baking dish and pop in the oven. Bake until the top isn't wet anymore, and the inside is warm to hot. Serve with your favorite corn chips.