From "The Frugal Gourmet Cooks Italian" (Wm. Morrow, 1993) Wonderful on salads, pasta, grilled fish and more. Simple to make. If you do not have a mortar and pestle a food processor will do the job, too. There are recipes out there that call for pureeing a whole lemon, pith, seeds, and all, in a blender. I highly recommend this method over the whole-blended-fruit one, as the pith and seeds can make the product quite bitter, and good olive oil is too expensive to waste. Try your best to get organic lemons for this, as pesticide reside cannot be washed off the skin.