4
garlic cloves, peeled and minced, green shoots removed if necessary, divided
4
anchovy fillets, chopped
1-2 tablespoons
pecorino romano, grated
3 tablespoons
Italian parsley, finely chopped, divided
1-2 teaspoons
red wine vinegar
1/4 cup
extra virgin olive oil
salt and pepper, to taste
Directions
Combine beans, shallot, half the garlic, and 1 tbsp finely chopped parsley in a large bowl.
In the bowl of a food processor, combine remaining garlic, parsley, anchovies, pecorino, vinegar, salt and pepper. With motor running, stream in olive oil. Process until well-blended.
Pour dressing over bean mixture and stir to combine. Allow to sit at least 30 minutes or as long as overnight. Serve chilled or at room temperature.
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