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Blend the base: Combine all ingredients—except for the olive oil—in a blender or food processor and pulse until the basil is finely chopped and the ingredients are combined.
Emulsify: With the motor running, slowly drizzle the olive oil into the mixture in a thin, steady stream.
Thicken & Season: Blend until the vinaigrette becomes thick, creamy, and emulsified. Taste, adjust seasoning if necessary, and serve.
Storage: Store any leftover vinaigrette in an airtight glass jar or container in the refrigerator. It will keep fresh for about 3 to 7 days. If the oil separates in the fridge, simply shake or stir before using.