Pine Nut And Meyer Lemon Aioli

This works just as well with regular lemons, but Meyer lemons make it seem more special. Serve this with roasted potatoes, beets or winter squash; with steamed asparagus; with marinated, breaded eggplant; on salads; or drizzled over warm grains and beans.

Pine Nut And Meyer Lemon Aioli

Claire Adas for NPR

Makes about 1 cup

1/3 cup pine nuts

Zest and juice of 1 Meyer lemon

2 or 3 fresh sage leaves or 1 teaspoon dried

1 teaspoon maple syrup or honey

1 teaspoon capers

1 teaspoon Dijon mustard

Salt and plenty of freshly ground pepper

1/4 cup olive oil

Combine everything but the olive oil in a food processor and process until fairly smooth. While the machine is running, add the olive oil in a smooth drizzle. Process until smooth and creamy. Add a few tablespoons of water so it’s as thin and smooth as you like it. Mine was the consistency of heavy cream.