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.