How long does pesto keep?
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!
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.
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.
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!