Ingredients

• 4 large lemons , scrubbed
• 1 cup grated Parmesan cheese
• 0.33 cups slivered almonds
• 4 tablespoons tap water
• 1 garlic clove
• 0.75 teaspoons kosher salt
• 0.5 teaspoons white sugar
• 0.25 teaspoons black pepper
• 6 tablespoons extra-virgin olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Using a Y-peeler, remove yellow zest from lemons in large strips, avoiding the bitter white pith as much as possible. This should yield about 1/2 cup zest. Juice lemons to yield 1/4 cup juice. Discard juiced, skinned lemons; reserve any unjuiced lemons for another use.
3. 3 Place lemon zest, lemon juice, Parmesan, almonds, water, garlic, salt, sugar, pepper, and 3 tablespoons oil in the jar of a blender; process until lemon zest is finely chopped and mixture is roughly combined, about 15 seconds, stopping to scrape down sides as needed.
4. 4 With blender running, slowly pour remaining 3 tablespoons oil through food chute, processing until mostly smooth and emulsified, about 1 minute, stopping to scrape down sides as needed.
5. 5 Use immediately or store in an airtight container for up to 1 week.

Nutrition per serving