Ed Giobbi's dipping sauce

By Craig Claiborne and Pierre Franey

Total Time
5 minutes
Rating
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Ingredients

Yield:About four cups
  • 1cup olive oil
  • ¼cup safflower oil
  • ¼cup coarsely chopped garlic
  • ½cup pine nuts
  • 12cups loosely packed fresh basil
  • 3cups loosely packed mint leaves
  • 1½teaspoons freshly ground black pepper
  • Salt to taste, if desired
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

386 calories; 40 grams fat; 5 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 11 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 4 grams protein; 272 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine three-quarter cup of the olive oil, the safflower oil, garlic and pine nuts in the container of a food processor or electric blender. Blend well.

  2. Step 2

    Add the basil, mint, pepper and salt. Blend.

  3. Step 3

    Pour the mixture into a one-quart jar and pour the remaining oil on top. This keeps well in the refrigerator.

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