1/4 cup red wine vinegar
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/2 cup olive oil
3 tablespoons chopped fresh basil
Whisk together first 4 ingredients until blended. Gradually add oil in a slow, steady stream, whisking constantly until smooth. Stir in basil. Cover vinaigrette, and chill 30 minutes. Store in refrigerator up to 24 hours.