Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2289.83 Kcal (9587 kJ) | ||
| Calories from fat | 2240.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 248.92g | 383% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 2202.26mg | 92% | |
| Potassium | 410.3mg | 9% | |
| Total Carbs | 12.31g | 4% | |
| Sugars | 5.26g | 21% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 11.59g | 23% | |
| Vitamin C | 122.1mg | 203% | |
| Iron | 32.7mg | 182% | |
| Calcium | 49.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 515.69 Kcal (2159 kJ) | ||
| Calories from fat | 504.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.06g | 383% | |
|---|---|---|---|
| Cholesterol | 41.89mg | 62% | |
| Sodium | 495.97mg | 92% | |
| Potassium | 92.4mg | 9% | |
| Total Carbs | 2.77g | 4% | |
| Sugars | 1.19g | 21% | |
| Dietary Fiber | 0.6g | 11% | |
| Protein | 2.61g | 23% | |
| Vitamin C | 27.5mg | 203% | |
| Iron | 7.4mg | 182% | |
| Calcium | 11.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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