flavors to meld for 30 minutes before serving.
Store covered in the refrigerator or freeze in
ice cube trays for pesto on demand.
BBQ SAUCE
Adapted from Cook’s Illustrated’s “Quick
BBQ Sauce” (2007); makes about 1 cup.
1 cup tomato sauce · 1/3 cup unsweetened
apple sauce · 2 Tbsp cider vinegar · 2 Tbsp
coconut aminos · 1 Tbsp Dijon mustard · 1 tsp
hot-pepper sauce · ¼ tsp black pepper · ½
Tbsp clarified butter or coconut oil · 1 clove
garlic, minced · 1 tsp chili powder · ½ tsp
paprika · ¼ tsp cayenne pepper (optional) ·
pinch cloves
In a medium bowl, whisk the tomato sauce,
apple sauce, vinegar, coconut aminos,
mustard, hot-pepper sauce, and black pepper
until combined. Heat the clarified butter or
coconut oil in a large saucepan over medium-
high heat, then add the garlic, chili powder,