Remove all the stems from the basil, so you are only left with leaves (the stems are bitter).
Wash and dry the basil leaves, then place into a blender.
Add the garlic, shallot, red wine vinegar, salt, and olive oil, and blend on high speed for 30 seconds until smooth.
If desired, add more olive oil to get your desired consistency, and blend.
Taste and make any necessary seasoning adjustments. Enjoy!
Basil vinaigrette will keep in the refrigerator for 4-5 days.
*It is so important to use a good quality extra virgin olive oil here. My personal favorite is California Olive Ranch, but you want an EVOO that's fruity and flavorful.