Slice the garlic cloves in half lengthwise and remove any green sprouts.

Transfer the sliced garlic cloves into a food processor and add the kosher salt. Process for a minute until the garlic becomes finely minced. Scrape down the sides of the food processor.

While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon of oil until the garlic starts looking creamy.

Once the garlic looks emulsified, increase the speed of pouring the oil and alternate with the lemon juice until all the oil and lemon juice are incorporated. This will take about 15 minutes to complete.

Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight.

The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.