In a small 8" skillet, add 2 garlic cloves, (peeled and sliced) with the 2/3 cups of olive oil. Bring to a simmer, then turn heat down to the lowest setting and cook the garlic until it is softened and just a touch of golden around the edges - about 5 minutes. Set aside to cool.

In a small food processor, add the next nine ingredients, garlic through egg yolk.

* you can coddle the eggs first by immersing them in boiling water for 1 minute, before cracking them open, if you have a concern about the raw eggs - discard the white, use the yolk in the dressing.

Process until smooth. Add the softened garlic from the skillet, pulse to mix in. Measure the garlic flavored oil from the skillet in a measuring cup.

SLOWLY at first drizzle in half of the oil as the machine runs until very thick. Add the remainder in a stream until emulsified and thick. Add the parmesan cheese, pulse to combine, and leave a little coarse.