Parmesan Pepper Dressing

 Makes 1-1/2 cups
 
This is Bob's favorite dressing. Being a seventh-generation Vermonter, he's quick to remind me that he was raised on meat and potatoes and never ate anything green until he met me. I'm not sure that's entirely true, but he does admit that if his mother had known about this recipe she might have been more apt to buy a head of lettuce.
 
1/4 cup - freshly squeezed lemon juice
1 cup - freshly grated Parmesan cheese
1 - garlic clove
1/2 cup - milk
1 teaspoon - Worcestershire sauce
1 cup - olive oil
1/2 teaspoon - salt
1/2 teaspoon - coarsely cracked black pepper
1 tablespoon - minced fresh oregano or 1 teaspoon dried
2 tablespoons - minced fresh parsley

Put the lemon juice, Parmesan, garlic, milk, and Worcestershire sauce in a food processor, and pulse until the mixture is fairly smooth. With the machine running, add the oil slowly until the dressing is emulsified.

Add the salt, pepper, oregano, and parsley, and pulse twice to blend.