Cut the avocado in half lengthwise, and carefully remove the pit. Scoop flesh into a blender, then add extra-virgin olive oil, 1/4 cup Parmesan cheese, red wine vinegar, lemon juice, sliced garlic, Worcestershire sauce, kosher salt and black pepper. Pulse for 1 to 2 minutes until the dressing is smooth. You will still see some small flecks of avocado in the dressing. Season to taste with additional lemon juice, kosher salt and black pepper. Store dressing in the refrigerator for up to 3 days.