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.