Easy Garlic-Basil vinagrette

1 bunch fresh basil stems removed 1 clove peeled elephant garlic 1½ cups olive oil(light) 1 cup white wine vinegar 1 teaspoon coarse salt 1 teaspoon coarse black pepper 1 small scallion peeled 1 teaspoon sugar dash dry red pepper flakes

Combine herbs, spices and aromatics in cuisanart food processor and pulse 6-8 times or until well chopped. start blending on low speed and add oil and vinegar through lid opening until well blended. Use as a salad dressing or a delicious marinade for poultry. Keeps well in fridge for a week or two.