Parmesan Lemon Sauce
In a medium bowl, squeeze the juice from 4 lemons.
Add 1/4 cup virgin olive oil and about
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
With a wire whisk, blend ingredients thoroughly.
Taste and make adjustments: if it's too lemony, add a little olive oil; if it's too oily, add more lemon.
Throw in more cheese if you want it a little thicker.
Salt and pepper to taste.
Finally, stir in a handful of chopped, fresh basil (oregano or cilantro also works well).
Good over angelhair pasta with shrimp cooked in garlic butter or strips of spicy chicken!
Good Luck!