Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinara Sauce
BBQ Sauce
Pesto Sauce
Method
Marinara Sauce
- 1
- 2
Add Tomatoes
Pour in the canned whole tomatoes (with their juice) and crush them slightly with a spoon. Bring to a simmer.
- 3
Season the Sauce
Add chopped basil, salt, black pepper, and sugar to the sauce. Stir well and let it simmer for about 20-25 minutes, stirring occasionally.
- 4
Blend (Optional)
For a smoother sauce, you can blend the mixture using an immersion blender or a regular blender after it cools slightly.
BBQ Sauce
- 5
Combine Ingredients
In a medium saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and salt.
- 6
Simmer the Sauce
Heat the mixture over medium heat, stirring occasionally. Bring it to a gentle simmer and let it cook for about 15-20 minutes, until it thickens slightly.
- 7
Cool and Store
Remove from heat and allow to cool. Store in an airtight container in the refrigerator for up to a week.
Pesto Sauce
- 8
Blend Ingredients
In a food processor, combine fresh basil leaves, pine nuts, minced garlic, and grated Parmesan cheese.
- 9
Add Olive Oil
While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- 10
Season the Pesto
Add salt and black pepper to taste, and blend again briefly to combine.
- 11
Store the Pesto
Transfer to an airtight container and refrigerate for up to a week or freeze for longer storage.