All About Basil pesto
Your complete guide to basil pesto - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Basil pesto Last?
Storage times and freshness tips for basil pesto in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Unopened, Shelf-Stable (Pantry)Up to 'Best By' date, typically 6-12 months from production
Signs of Spoilage
Bulging lid, leakage, strong off-odors (sour, rancid) even through the sealed jar, visible mold or unusual discoloration through the glass, extreme separation that doesn't re-emulsify with shaking.
How to Check
Check the 'Best By' or 'Use By' date. Visually inspect the jar for any damage, swelling, or signs of fermentation. Look for mold or significant color changes inside the jar. Do not open if any of these signs are present.
Storage Tips
Store in a cool, dark place away from direct sunlight and heat. Once opened, it must be refrigerated.
Opened, Refrigerated5-7 days (up to 10 days with proper care)
Signs of Spoilage
Visible mold growth (most common and critical sign), significant darkening or browning of the surface (beyond normal oxidation), strong sour, rancid, cheesy, or yeasty smell, a 'fizzy' appearance indicating fermentation, or a bitter/unpleasant taste.
How to Check
Visual inspection is key: carefully check the entire surface for any fuzzy spots, discoloration, or unusual textures. Perform a smell test: if it smells off, discard immediately. If visual and smell tests pass, you can cautiously taste a very small amount; if it's bitter, sour, or otherwise unpleasant, discard.
Storage Tips
To extend freshness:
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Always use clean utensils to scoop out pesto.
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After each use, smooth the surface and cover with a thin layer of olive oil to create a barrier against air and prevent oxidation and mold growth.
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Ensure the lid is tightly sealed. Discard if mold is present, even if just a small spot, as the mold's roots can spread throughout the product.
Unopened, Refrigerated (Fresh or Perishable)Up to 'Use By' date, typically 1-2 weeks from purchase/preparation
Signs of Spoilage
Visible mold growth (white, green, black fuzzy spots), significant darkening or browning of the pesto, strong sour, rancid, or yeasty smell, liquid pooling or extreme separation not easily mixed back.
How to Check
Check the 'Use By' date. Visually inspect for mold on the surface or sides. Perform a cautious smell test; if it smells anything other than fresh basil and cheese, discard.
Storage Tips
Always keep consistently refrigerated. Do not let it sit at room temperature for extended periods. Homemade pesto typically has a shorter shelf life than commercial fresh pesto due to lack of preservatives.
Frozen6-9 months for best quality; safe indefinitely but quality degrades over time
Signs of Spoilage
Severe freezer burn (large dry, discolored patches), significant loss of flavor and aroma after thawing, mushy or excessively separated texture upon thawing (beyond normal separation).
How to Check
Visually inspect for excessive freezer burn. After thawing, smell and taste a small amount. If it has an 'off' flavor or no flavor at all, it's past its prime.
Storage Tips
Pesto freezes exceptionally well. For best results, freeze in small, individual portions (e.g., in ice cube trays, then transfer to a freezer bag; or in small freezer-safe containers). An extra layer of olive oil on top before freezing can also help preserve color and flavor. Thaw in the refrigerator overnight. Do not refreeze thawed pesto.