Hi all, new to the site, originally from central Ohio, been living in Vegas for 6 years. I always have to hit Donato's (along with White Castle, Skyline, Steak & Shake) when I make it back to visit, but I was wanting to try and make Donato's at home, so I came across this site and this thread.
I have a quick question, though. In the original post, the clone sauce calls for Basil. Is this dried basil, or fresh basil? I have fresh basil in my herb garden, so I usually prefer to use that, but I also have dried basil in the cupboard for recipes that call for dried. In this case, I am looking to try and be as close to the real deal as possible.