Ed Giobbi's dipping sauce

By Craig Claiborne and Pierre Franey

Published April 30, 1983

Total Time
5 minutes
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Ingredients

Yield:About four cups

  • 1 cup olive oil

  • ¼ cup safflower oil

  • ¼ cup coarsely chopped garlic

  • ½ cup pine nuts

  • 12 cups loosely packed fresh basil

  • 3 cups loosely packed mint leaves

  • 1 ½ teaspoons freshly ground black pepper

  • Salt to taste, if desired

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 386 calories; 22 grams monosaturated fat; 11 grams polyunsaturated fat; 5 grams saturated fat; 40 grams fat; 3 grams fiber; 272 milligrams sodium; 4 grams protein

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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