Red-pepper Pine Nut Aioli

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.

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

Step 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

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

Step 3

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 185Calories from Fat 97

% Daily Value *
Total Fat 20g31%

Saturated Fat 2.2g12%
Cholesterol 18mg6%
Sodium 180mg8%
Total Carbohydrate 1.2g1%

Dietary Fiber 0.2g1%
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Red-pepper Pine Nut Aioli