Whirl red peppers and pine nuts in a food processor until smooth. Scrape into a medium bowl and set aside. Mash garlic with salt to a paste and add to processor with egg and lemon juice; whirl until smooth. Drizzle in canola and olive oils, drop by drop at first and then in a slow stream once mixture has begun to emulsify. Whirl until mixture is thick.
Add to red-pepper mixture and fold in until thoroughly combined. Keep chilled, covered with plastic wrap, for up to 4 days.
Note: Nutritional analysis is per 2-tbsp. serving.