I made some pesto sauce last week and have kept it in the fridge in a sealed jar, how long will i be able to kept it before it starts to go bad??

Cheers

I made some pesto sauce last week and have kept it in the fridge in a sealed jar, how long will i be able to kept it before it starts to go bad??

Cheers

not sure exactly but I think its the raw garlic that is the problem in pesto once its opened and put in the fridge. The store bought types I have last up to a month.

perhaps a pesto expert can help us out because i would like to know, failing that...I will just google it.

Hi tatler,

that all depends on how "clean" the production of it was - did you use water that was boiled prior to washing the fresh basil - did you handle the ingredients by hand or use gloves - many factors play a role including the acidity level ... but in general it should be ok for a week or 2 in a air-tight container at 2C, longer in the freezer of course - pouring some EV olive oil on the top to stop air from reaching it will also extend shelf-live - while the garlic is not prone to bacterial growth, its more a problem of mold in the air and the product becoming moldy.

John

Edited October 10, 200817 yr by JohnBKKK

Good made pesto in a airtight glass container can live for several month in a freezer. In our restaurants we made a big supply of fresh pesto when we find the right italian basil and also after weeks or months is still fresh. Remeber to cover the top of the container with 1/2 cm of olive oil and dont' leave air bubbles in the pesto.

Remember to use pinenuts or, if too much expensive or difficult to find, cashewnuts.

Good made pesto in a airtight glass container can live for several month in a freezer. In our restaurants we made a big supply of fresh pesto when we find the right italian basil and also after weeks or months is still fresh. Remeber to cover the top of the container with 1/2 cm of olive oil and dont' leave air bubbles in the pesto.

Remember to use pinenuts or, if too much expensive or difficult to find, cashewnuts.

Hi,

try walnuts also, chop them to about pine nuts size after roasting ... great flavor

Edited October 10, 200817 yr by JohnBKKK

wow, great replies!! thank you I used Cashewnuts because i can't get hold of pinenuts where i live!! Will try it with the walnuts, what about a different cheese??

wow, great replies!! thank you I used Cashewnuts because i can't get hold of pinenuts where i live!! Will try it with the walnuts, what about a different cheese??

Pine Nuts!! Parmesan!!! EV Olive Oil!!!, Basil!!!

Freeze in ice cube tray. When frozen, empty into freezer bag and cubes can be used individually when required. Can be kept frozen for months.

Finished it off last night and the taste was the same next time i will double the amount and freeze it, seems the best way to go!!

Freeze in ice cube tray. When frozen, empty into freezer bag and cubes can be used individually when required. Can be kept frozen for months.

Ditto.

This is also the safest and best way to keep it fresh-tasting and a good green color!

The olive oil not only protects the basil from oxidation, but also protects the texture when frozen.

decent advice all around here, which is rather surprising given the level of knowledge seen in the forum.

JohnBKKK (btw, why 3 Ks?), has given out the correct professional advice, but I guess here we're talking about home usage. Another important thing to consider, which hasn't been mention is the emulsifying process. It's important to add extra virgin olive oil steadily when the blender is spinning to give that creamy consistency, without being too oily. Although parmiggiano reggiano cheese is traditionally used, in some parts of Italy they use pecorino romano instead, which I prefer as it gives the pesto extra bite and saltiness.

Yes, freezing is the best way to store it and those food quality plastic bags ensure that air will not get into it. I always have a bag or two in the freezer....great for a quick easy meal and I've used many kinds of nuts...walnuts cashews, macadamia nuts, pine nuts, and all taste good.

Fresh falang sweet basil is the trick....Thai basils don't have the proper taste.

hi just moved here and wanna make pesto sauce but i really like to use pine nuts I'm curious to know where we can get pine nuts in thailand?

hi just moved here and wanna make pesto sauce but i really like to use pine nuts I'm curious to know where we can get pine nuts in thailand?

At Villa Soi 33 - bring your credit card along .... NOT cheap