It’s Meyer lemon season!! I’ve heard about Meyer lemons for years…but have never actually cooked with one…until the other day! Interestingly, Meyer lemons are not really lemons – they are a cross between a citron & a mandarin orange/pomelo hybrid. Why are they so special (they can cost 2-3x as much as regular lemons)? Because of their very thin peel & almost no bitter pith, they taste much sweeter than regular lemons. So, it’s quite easy to use the whole fruit. Here’s a super easy, super tasty recipe to get you started on your Meyer lemon journey! Serve with seafood, chicken or pasta!
Ingredients
- 1 Meyer lemon
- 2 cloves garlic, minced
- 1/2 t salt
- 2 T rice vinegar
- 1 shallot, minced
- 1-1/2 c parsley
- 3/4 c pitted green olives (I didn’t have green olives, so I used about 3/8 c capers instead)
- Red pepper flakes, to taste
- Salt & Pepper
- Olive oil
Combine shallot, garlic, salt & rice vinegar in a medium bowl & set aside.
Slice Meyer lemon into rounds & remove the seeds. Put lemon rounds into a food processor & pulse into a fine mixture. Transfer lemon mixture to bowl with shallots, garlic, etc.
Add parsley & green olives to food processor & pulse into a coarse mixture.
Stir parsley/olive mixture into lemon mixture. Season with salt, black pepper & red pepper flakes. Add a bit of olive oil to loosen mixture & enjoy!
Photo & recipe adapted from Whole Lemon Salsa Verde Recipe — Compost and Cava.