lemon (preferably organic), scrubbed
clove garlic (or more to taste)
tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
Pinch of red pepper flakes - optional
Preparation: Using a paring knife or vegetable peeler, remove the peel from the lemon, leaving as much of the white pith as possible on the fruit. Add the peel to the work bowl of the food processor. Slice the lemon in half crosswise and remove the seeds, then using a spoon, scoop the segments into the processor. All that should be remaining of the lemon is the thick white pith, which can be discarded. Add the olive oil, water and a little salt and pepper to the processor. Pulse until the lemon juice and oil are emulsified and the lemon peel is chopped into small pieces. Taste, adjust the seasoning and add crushed red pepper if desired. Serve with crusty bread or toasted baguette.