INGREDIENTS
- 1 c Gigandes Beans in Vinaigrette (Bulk)
- 2 tbsp roasted garlic cloves
- 1/3 c Renieris Estate Extra Virgin Olive Oil (500ml)
- 1/4 c fresh flat-leaf parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 lemon, zested
INSTRUCTIONS
- Pulse gigandes, garlic and olive oil in a food processor until mostly smooth. Season with salt and pepper to taste.
- Transfer to a serving bowl and drizzle with olive oil. Sprinkle with parsley and lemon zest.