For extra smooth ketchup, blend the mixture with an immersion blender or standard blender. Let it cool, then transfer to a sterilized jar. Store in the fridge for up to 3 weeks.
4. Classic Basil Pesto
Ingredients:
2 cups fresh basil leaves (packed, no stems)
1/2 cup freshly grated Parmesan cheese
1/3 cup pine nuts (or walnuts for a twist)
2–3 garlic cloves
1/2 cup extra virgin olive oil (plus more if needed)
Salt & pepper to taste
Optional: squeeze of lemon juice (to brighten and help preserve color)
Instructions:
In a food processor, combine basil, nuts, garlic, and Parmesan. Pulse until coarsely chopped. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
Season with salt, pepper, and a little lemon juice if using.
Taste and adjust: more cheese for richness, lemon for brightness, or garlic for kick.
Storage Tips:
Store in an airtight jar in the fridge for up to a week.
For longer storage, freeze it (ice cube trays work great). Top with a thin layer of oil before freezing to preserve color.
5. Homemade Barbecue Sauce
Ingredients:
1 cup ketchup (preferably a quality brand)
1/4 cup apple cider vinegar
1/4 cup brown sugar
2 tbsp molasses (adds depth)
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp smoked paprika (for that smoky flavor)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional, for heat)
1/2 tsp black pepper
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