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Ingredients
- 3/4 cup extra-virgin olive oil
- 4 cloves garlic, peeled and smashed
- 2 sprigs freshh rosemary
- 1 (15 oz.) can cannellini beans, rinsed
- 1/3 cup grated pecorino-romano cheese
- 1 tbsp lemon juice
- 1 tsp chopped rosemary
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
Preparation
Step 1
1. Heat oil in a small saucepan over medium heat for 3-4 min.
2. Add garlic and rosemary sprigs to oil and cook 2-3 min., until garlic cloves are lightly browned.
3. Cool oil to room temperature, then strain into a measuring cup, discarding garlic and rosemary.
4. Place beans, 1/3 cup flavored oil, pecorino, lemon juice, rosemary, salt and pepper in the bowl of a food processor and puree until smooth.
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