In a small bowl, add the sofrito and water, mix well and allow to sit for 10 minutes (until the sofrito absorbs all the water).
After a few minutes, add the lemon juice, olive oil and salt and pepper to taste.
Enjoy this mix as a pesto, bread or plantain dip, or as a marinade for meat, seafood or roasted vegetables.
To use as a salad dressing, add 1/4 cup vinegar and 1/4 cup extra of olive oil (add more as needed or to your personal liking).