2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
1 clove garlic
1/2 teaspoons red pepper flakes
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon kosher salt
Combine all the ingredients for the basil vinaigrette in a high powered 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.