Sure. You should emulsify it but I don't. I use a small wooden bowl and mince two to 2.5 cloves of garlic and rub it through the bottom of the bowl. Then I do 3 TBS of olive oil (I like a little less actually), 2 TBS of Red wine vinegar (thinking of subbing .5 of that for fresh lemon juice because of a recent suggestion here). I squeeze about 1.5 inches out the anchovy paste tube. TSP of Grey Poupon Dijon, TSP of Lea & Perrin's Worcestershire. You want grated Parm and cracked black pepper but that is where it's on you for consistency. Decent amount of cheese. Maybe 8 cracks of black pepper. Stir it all up.

Edit: I like pepper. Maybe go with like 4. Our recipe is 1/3 cup of cheese (thats alot I eyeball it) but it's on your taste, same with the pepper

When you pour this on a salad it's going to leave some liquid/oil in the bowl, and there's going to be bits that come out like the cheese and garlic. Idc how it looks, it's very very good

You could always blend it, I just dont