Instructions

1. Trim the stem end off the lemon and slice it into quarters. Remove the seeds and pulse quarters in a food processor until coarsely chopped (about the size of rice grains). Fish out any seeds you might have missed.

2. Add the toasted sliced almonds, garlic clove, honey (more if you have a particularly pithy lemon; maple syrup if you want to make it vegan), kosher salt, and black pepper. Pulse again until the lemon and almonds are finely chopped (crumbly, but not powdery), scraping the sides of your food processor as needed.

3. Transfer the mixture to a clean mason jar. Add the extra-virgin olive oil and shake to combine. Adjust the salt and pepper to taste.

4. Store in an airtight container in the fridge for up to four days.

Serving suggestions: Spoon over a simple green salad, swirl into Greek yogurt for a dip, stir through pasta salad, use with roasted vegetables, or mash into avocado for toast.