Add your strawberries to a pot with the sugar and zest. Stir and place the pot on the stove over medium-high heat

Once the mixture thickens, add the lemon juice and bring to a boil

Reduce the heat to a simmer and cook the mixture down by half, stirring regularly

Once reduced, in a small bowl, mix together your cornstarch and water to form a slurry. Then stir into your strawberry mixture. Increase the heat to medium, and cook, stirring, for a minute

Remove from the heat and tear your basil leaves into the mixture before stirring. If you want your sauce chunky, thinly slice your basil so you don’t eat big chunks. Allow the mixture to cool to room temperature, stirring occasionally to ensure the basil flavor is evenly steeped

For a smooth sauce, use an immersion blender to blend completely