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
How to Make It
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.