mix cornstarch with water, then stir into the sauce. Simmer for another 5 minutes until it reaches your desired consistency.
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.
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
