Red-pepper Pine Nut Aioli

Ingredients

• 0.5 cup canola oil 
• 1 large eggs (see Notes)
• 2  garlic cloves minced
• 1 teaspoon kosher salt 
• 2 teaspoons juice of lemon 
• 0.5 cup mild olive oil 
• 0.3 cup pinenuts toasted
• 0.5 cup roasted peppers red chopped

Equipment

• food processor
• bowl
• plastic wrap

Directions

1. Whirl red peppers and pine nuts in a food processor until smooth.
2. 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.
3. 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.
4. Add to red-pepper mixture and fold in until thoroughly combined. Keep chilled, covered with plastic wrap, for up to 4 days.