YieldsMakes 1 1/2 cups

Nutty, rich, and garlicky, this makes a great dip for any vegetable antipasto. It's good on a pork or roast beef sandwich too. Prep Time: about 15 minutes. Notes: If you're worried about eating a raw egg, don't use it. Instead, after whirling the red peppers and pine nuts in step 1, whirl in 1 cup mayonnaise and the garlic paste, then season with lemon juice.

How to Make It

Step 1
1

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.

Step 2
2

Add to red-pepper mixture and fold in until thoroughly combined. Keep chilled, covered with plastic wrap, for up to 4 days.

Step 3
3

Note: Nutritional analysis is per 2-tbsp. serving.

Ingredients

 1/2 cup chopped roasted red peppers
 1/4 cup toasted pine nuts
 2 garlic cloves, minced
 1 teaspoon kosher salt
 1 large egg (see Notes)
 2 teaspoons lemon juice
 1/2 cup canola oil
 1/2 cup mild olive oil

Directions

Step 1
1

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.

Step 2
2

Add to red-pepper mixture and fold in until thoroughly combined. Keep chilled, covered with plastic wrap, for up to 4 days.

Step 3
3

Note: Nutritional analysis is per 2-tbsp. serving.

Red-pepper Pine Nut Aioli