Thanks to S for this. Don’t skimp on the garlic. Makes about 4 1/2 cups. This version uses a homemade almond pesto to accommodate pine nut sensitivities.
200 g almond pesto* (or regular/store-bought if you can eat pine nuts)
1 oz/28 g grated garlic
1 oz/28 g grated asiago
Kosher salt & fresh ground black pepper
1 cup white wine vinegar
1 cup olive oil
2 cups canola oil
In a blender or food processor, combine the pesto, garlic, asiago and season.
Pour in white wine vinegar. Pour in olive oil. Add canola oil. Season.