Place all dressing ingredients — basil, shallot, chopped garlic, EVOO, lemon juice, white wine vinegar, Kosher salt, and a pinch of red pepper flakes — in a blender, then purée until very smooth.
– Leftovers: Store in an airtight container in a fridge for 1-2 weeks. – For best results, use fresh lemon juice.
– For a slightly more floral taste, substitute crushed red pepper flakes with Aleppo pepper flakes.