All About Pesto sauce
Your complete guide to pesto sauce - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Pesto sauce Last?
Storage times and freshness tips for pesto sauce 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.
Homemade Pesto (Fridge)3-5 days
Signs of Spoilage
Visible mold, significant darkening or browning, sour/fermented smell, watery separation, slimy texture.
How to Check
Visually inspect for mold or color changes. Perform a smell test for off-odors. Check texture for sliminess or wateriness. Due to lack of preservatives, homemade pesto spoils faster.
Storage Tips
Store in an airtight container. Cover the surface with a thin layer of olive oil to prevent oxidation and mold. For longer storage, consider freezing immediately after preparation.
Unopened Refrigerated Commercial Pesto (Fridge)1-2 months past 'Best By' date, or as indicated on label
Signs of Spoilage
Similar to shelf-stable: bulging lid, leaking, visible mold, significant discoloration, or a noticeably sour/fermented smell.
How to Check
Check the 'Best By' date. Ensure the jar has been consistently refrigerated. Inspect for visible mold or discoloration. Upon opening, perform a smell test.
Storage Tips
Keep consistently refrigerated. Once opened, follow 'Opened Pesto (Fridge)' guidelines.
Unopened Shelf-Stable Commercial Pesto (Pantry)6-12 months, or until 'Best By' date
Signs of Spoilage
Bulging lid, leaking from the jar, unusual discoloration (dark brown or black), mold growth visible through the jar, extremely foul or fermented smell upon opening.
How to Check
Visually inspect the lid for bulging or damage. Check for any leaks around the seal. Upon opening, perform a smell test for off-odors before tasting. Do not taste if any signs are present.
Storage Tips
Store in a cool, dark place away from direct sunlight and heat. Once opened, follow 'Opened Pesto (Fridge)' guidelines.
Opened Pesto (Fridge)5-7 days (up to 2 weeks with careful storage)
Signs of Spoilage
Visible mold (green, white, black, or fuzzy spots), significant darkening or browning of the green color (oxidation beyond a slight surface change), sour, pungent, or fermented smell (beyond fresh basil/garlic), watery separation, slimy texture.
How to Check
Visually inspect the surface for mold growth and color changes. Perform a smell test for any off-odors. Check the texture for sliminess or excessive wateriness. If in doubt, throw it out.
Storage Tips
To extend freshness, press a piece of plastic wrap directly onto the surface of the pesto, or pour a thin layer of olive oil over the top to create a barrier against air and mold. Always use a clean spoon to prevent introducing bacteria. Store in an airtight container.
Pesto (Freezer)6-9 months (up to 1 year)
Signs of Spoilage
While generally safe if frozen properly, signs of quality degradation include freezer burn (discolored, dry spots, though less common with oil-rich pesto), significant loss of vibrant flavor or aroma after thawing, or an off-taste.
How to Check
After thawing, check for any unusual smells or extreme dullness of flavor. Slight discoloration is normal upon thawing due to oxidation, but strong off-odors or tastes indicate spoilage.
Storage Tips
Freeze in small, usable portions (e.g., ice cube trays, small freezer-safe containers). Pour a thin layer of olive oil on top before freezing to minimize oxidation. Thaw in the refrigerator overnight or at room temperature for a few hours. Do not refreeze thawed pesto.