1 large egg, room temperature

1 tsp. salt

1 tsp. white pepper

1/8 tsp. cayenne pepper

2 Tbsp. fresh lemon juice

1 cup canola oil

2 Tbsp. prepared basil pesto

In food processor, blend egg, salt, pepper, cayenne, lemon juice and 1 Tbsp. oil for 60 seconds. With the machine running, drizzle in a steady stream of the remaining oil. Remove to a bowl and thoroughly whisk in prepared basil pesto. Cover and refrigerate up to four days. Makes about 1 pint. Great to use for crudite’ platters, as a dip for artichokes or a nice change in a sandwich. Garnish with few basil leaves for flair! FUNNY NOTE: As a newlywed, I made this for Bobby. My time was limited, and the blender accidentally chewed up 1/2 of the rubber spatula. I served it anyway, acting like everything was fine. After a couple of chewy bites, he went to investigate. He returned to the table, waving the befouled spatula from the garbage can, accusing me of trying to kill him! I told him it couldn’t be too bad for you and was probably good roughage. I recommend getting your roughage from a better source like carrots, artichokes, celery … Deny everything!

Reprinted in part from my first “Recipe Detective” column, The Shreveport Times, June 23, 2003.