Meyer Lemon & Garlic Citrus Paste

I mentioned all the ways I used this paste throughout the week up in the main post. Have fun and experiment! Be sure to peel all the pith from the peels. It’s intricate work, but worth it. Also, if you want a spicier paste toss in a de-stemmed jalapeño (seeds and all), or boost with cayenne to taste.


  • 230 g / ~2 cups Meyer lemon peel (from ~20 lemons)
  • 1 1/2 teaspoons fine grain sea salt
  • 1/2 cup / 75g peeled garlic cloves
  • 1/3 cup freshly squeezed Meyer lemon juice
  • 3 tablespoons extra virgin olive oil


  1. Place all ingredients into a blender. Pulse into a paste, scraping down the sides of the blender once or twice to get all the good bits mixed in. Refrigerate, and freeze any paste you won’t use within the week.
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Serves 32


Makes about 2 cups