How long does pesto keep?

[poptart]

I want to make a batch of pesto to use for a dinner on Saturday. If I were to make the pesto tomorrow night (tuesday) will it safely keep in the fridge till then? I would leave the cheese out, and just use garlic, nuts, basil oil, salt....
Or is it a better bet to freeze? If it were 2 days to keep in the fridge I'd feel "safe" but I have never kept pesto for 4 days before and feel a bit clueless. Thanks!

[poptart]

Thank you, ipsedixit and roxlet! I will definitely not freeze and will make sure there's enough oil on it. Now I am feeling less nervous about serving to guests! I usually make pesto the day of, but this time need to get as much done ahead of time as possible. Thanks again!

[roxlet]

Refrigerated, pesto keeps for quite a while -- even with the cheese in it, which is what I do. Think about it: you keep cheese in the refrigerator for many weeks, why would putting it in pesto change that? I usually pour a layer of oil over the top of the pesto to 'seal' the top. It keeps a month or more.

[ipsedixit]

1-week is usu. safe.

Don't freeze, it ruins the viscosity of the pesto. No additional amount of mixing will bring it back to it's original consistency.