Recipe courtesy of Valerie Bertinelli

Giardiniera Aioli

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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: About 1 cup
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  1. Pulse 1 pasteurized egg, 2 grated garlic cloves and 1 teaspoon dijon mustard in a food processor. With the motor running, add 1/2 cup each olive oil and vegetable oil in a slow steady stream. Add one 16-ounce jar giardiniera (drained) and pulse until chopped. Scrape down the sides of the food processor and pulse once more. Season with salt and pepper.
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