Roasted red pepper and gabranzo bean dip

1/4 cup chopped fresh basil
1 teaspoon balsamic vinegar
1 (16-ounce) can garnazo beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, rinsed and drained
2 large garlic cloves
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.