Basil

We talk all the time at DinnerSmith about the high quality of our food. If you have had our pesto, you have heard that it is made in our kitchen.

That is true....Fran works very hard: she carefully washes all the basil leaves and gets them into the oil as soon as they arrive in the store. She uses two different kinds of olive oil and then adds the sun-dried tomatoes. We snack on the stuff and taste test each batch.

This summer there has been a new twist. Our good friend and gardener extraordinaire, Sue Sayers, has been growing bushels of the stuff and we have been turning the raw basil into pesto. When you have our turkey burgers or our stuffed tenderloin, you will be tasting a pesto beyond compare, very fresh and very pure.

Side note: no pine nuts or walnuts.