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Old 07-06-2014, 09:12 PM   #1
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How long does pesto last after being made?

Im planning on making pesto tomorrow, due to the amount of fresh basil I've got on hand.

How long would it last after being refrigerated?
Is there a better way to store it to make it last longer ?

Thanks

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Old 07-06-2014, 09:31 PM   #2
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If you want to be super safe, limit refrigerator storage to not much more than four days. The reason is the unlikely but potentially devastating situation in which botulinum bacteria were carried into the pesto via the raw herbs. Botulinum is soil borne so is a risk with all that grows in soil. It is a hazard, because it grows in an environment free of oxygen, which the oil provided. The toxin thrown off by the bacteria is lethal. Some refrigerators are not set cold enough to significantly retard growth.

The good news is that botulism is relatively rare, but it has occurred from such diverse causes a baked potatoes sealed in foil and kept at room temperature and prison hooch. (Remember that it's the toxin that's lethal, not the bacteria itself.)

Freezing is safe for long-term storage. When I make batches of pesto from a harvest of basil, I store it in individual serving-size freezer containers. But remember that it should still be thawed under refrigeration or quick-thawed, rather than being left for hours at room temperature.
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Old 07-06-2014, 10:18 PM   #3
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I make a batch and freeze meal-sized portions. Works great.
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Old 07-07-2014, 06:58 AM   #4
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I freeze some in large portion for meals and then and some I freeze in ice cube trays for adding to sauces for seasoning ,
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Old 07-07-2014, 11:23 AM   #5
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I would freeze it.
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Old 07-07-2014, 11:58 AM   #6
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I freeze it in ice cube trays. That way I can pull out as much or as little as I need. I do top each cube with a bit of EVOO before freezing and cover with film wrap, bag it within a day so as not to get freezer burn.
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Old 07-07-2014, 12:30 PM   #7
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Quote:
Originally Posted by larry_stewart View Post
Im planning on making pesto tomorrow, due to the amount of fresh basil I've got on hand.

How long would it last after being refrigerated?
Is there a better way to store it to make it last longer ?

Thanks
You can freeze it but not for an awfully long time - say up to a month. Mine never lasts that long .

When I have to store it for 2-3 days in the fridge I float a layer of oil on top to keep the air away from the pesto. It keeps it fresher that way. (I do that with the stuff that I buy in jars as well.)
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Old 07-07-2014, 12:32 PM   #8
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I've frozen it for up to a year when I had a really good harvest.
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Old 07-07-2014, 01:13 PM   #9
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Never knew it could be frozen/ reused successfully. I assumed the consistency would be affected
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Old 07-07-2014, 01:50 PM   #10
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You might need to stir in a little olive oil after it's thawed, but it will taste good.
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