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.

This recipe goes with Baby Artichoke Antipasto

Yield: Makes 1 1/2 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 97%
  • Protein: 1.2g
  • Fat: 20g
  • Saturated fat: 2.2g
  • Carbohydrate: 1.2g
  • Fiber: 0.2g
  • Sodium: 180mg
  • Cholesterol: 18mg

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

Preparation

  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.
  2. 2. Add to red-pepper mixture and fold in until thoroughly combined. Keep chilled, covered with plastic wrap, for up to 4 days.
  3. Note: Nutritional analysis is per 2-tbsp. serving.
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