2 cloves garlic, minced or pressed

3/4 cup vegetable oil

1/4 cup red wine vinegr

1 Tbl fresh basil, chopped (1 tsp dried)

1 tsp salt

1 Tbl grated Parmesan

1/2 tsp black pepper

1/2 cup milk

Put all ingredients except milk into a blender and whirl for a couple of seconds. With the blender still running, slowly add the milk, whirling until the dressing is thick and smooth. Covered and refrigerated, this dressing will keep for a week.

Serve as salad dressing or over fresh greens, steamed asparagus or cauliflower, or boiled or baked potatoes.

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