I use my 4 cups Cuisinart to make this sauce.

Remove all the basil leaves from the bunch of basil and place them into the Cuisinart. Add the garlic clove, jalapeño, olive oil, Champagne vinegar, honey, and salt. Pulse about 20 times unit everything is broken down and resembles a paste, you should be able to see small pieces of basil throughout. Add the yogurt and pulse for a few moments until it is well combined.

Transfer to a serving bowl and enjoy.

This is great served alongside chicken, fish, or vegetables.