1 small shallot or 2-3 green onions, roughly chopped (about 2-3 tablespoons)
2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
2 cloves garlic
½ teaspoons red pepper flakes (optional)
½ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon kosher salt plus more to taste
Combine all the ingredients for the basil vinaigrette in a blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.
