15ouncewhite beanssuch as Great Northern or canelli beans, drained and rinsed
1pintcherry tomatoeswashed and halved
1/2cupcoarsely chopped parsley
1/4cupextra virgin olive oil
3clovesgarlicpeeled and smashed
1sprig of fresh rosemary
2anchovy filletscoarsely chopped (omit for vegetarian option)
1/4cupParmesan cheesefreshly grated
3/4teaspoonKosher salt
1/4teaspoonfreshly ground pepper
1teaspoonlemon zest
1/4cupof lemon juice
Instructions
Put the garlic and rosemary in olive oil in a small saucepan.
Heat on medium until the rosemary begins to sizzle.
Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil.
Remove rosemary sprig from the oil, discard.
Remove the garlic from the oil, reserving the oil.
Add the garlic, anchovies (omit for vegetarian option), Parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smooth.
In a medium bowl, gently fold the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb.
Gently mix in the reserved olive oil, tomatoes, and parsley.