Basil Vinaigrette for chargrilled veges

Drizzle this vinaigrette over chargrilled beans, zucchini and fresh tomatoes

2 cups basil 

1 small clove garlic

1/4 cup white wine vinegar

1/2 cup extra-virgin olive oil

Dash sea salt (to taste)

Dash pepper (to taste)

Rinse the basil and pat dry. Peel and chop garlic. Put the garlic and vinegar in a blender. Whiz until the garlic is thoroughly pureed into the vinegar. Tear basil into pieces and add them to the blender. Whiz to puree. Slowly drizzle in the olive oil into the blender until you have a smooth (and shockingly bright green!) dressing. Add salt and pepper to taste.