Remove the needles from the stems of the rosemary sprigs. It’s ok if you don’t get an exact tablespoon since it’s kinda hard to measure them.
Add the ingredients to the bowl of your food processor. Process on high while drizzling the oil in slowly. Stop to scrape down the sides. I processed the dip for a few minutes to ensure the rosemary needles were broken down enough.
Serve immediately or chill first. I like to drizzle a bit of olive oil on top just prior to serving.