- 4 large lemons, peeled and segmented
- 1 1/4 teaspoons honey
- 1 teaspoon salt
- Black pepper
- 1/2 cup extra virgin olive oil
Put the lemon segments, honey salt and pepper in a food processor or blender, pulse to a coarse consistency. Pour the olive oil in and whirl until the mixture is almost smooth; leave a little texture.
Transfer the sauce to a jar and store in the refrigerator.