Ed Giobbi's dipping sauce

• 1 cup olive oil
• 1/4 cup safflower oil
• 1/4 cup coarsely chopped garlic
• 1/2 cup pine nuts
• 12 cups loosely packed fresh basil
• 3 cups loosely packed mint leaves
• 1 1/2 teaspoons freshly ground black pepper
• Salt to taste, if desired

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.
2. Blend well.
3. Add the basil, mint, pepper and salt.
4. Blend.
5. Pour the mixture into a one-quart jar and pour the remaining oil on top.
6. This keeps well in the refrigerator.

olive oil, safflower oil, garlic, pine nuts, fresh basil, mint, freshly ground black pepper, salt

Taken from cooking.nytimes.com/recipes/6128 (may not work)