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Small mason jar of cannellini rosemary butter, with a cucumber slice sticking out of it, set on a white plate with cucumber slices. Ingredients, and a mortar and pestle, are in the background.
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Cannellini Rosemary Butter

Andrea Potter, Rooted Nutrition
Servings 6
Calories 125kcal
Cost $5.58

Ingredients

  • 1 14oz/398ml can cannellini beans
  • 3 tbsp olive oil
  • 3 cloves garlic
  • 1 stalk fresh rosemary chopped
  • 1/4 cup lemon juice (about 1 large lemon)

Instructions

  • Assemble ingredients in a blender or food processor and blend until creamy smooth.
  • Taste and adjust seasoning with lime and salt, add fresh pepper if desired.

Notes

Serving Information

Serve as a dip with snack board, crackers, veggies. Also makes a tasty creamy pasta sauce.

Recipe Cost Breakdown

Ingredients
 
 
 
 Servings: 6
 
Quantity
 
 Measure
 
 Cost
 
Cannellini beans, canned (398ml/14oz)
 
 1
 
 ea
 
 3.29
 
Olive oil
 
 3
 
 Tbsp
 
 .90
 
Garlic
 
 3
 
 clove
 
 .09
 
Stalk of rosemary, chopped
 
 1
 
 Stalk
 
 .30
 
Lemon
 
 1
 
 ea
 
 1.00
 
Total
 
  
 
  
 
 5.58
 
Cost/Serving
 
  
 
  
 
 0.93

Nutrition

Calories: 125kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 188mg | Potassium: 18mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg