Proper storage can help to reach its maximum shelf life and prevent you from wasting this delicate sauce! If you prefer to make homemade pesto from scratch, store it in a sealed container, and always keep it refrigerated.
Similar to salsa , there are two types of pesto sauce you can find at the store; fresh pesto you can pick up at a refrigerated shelf and shelf-stable pesto usually in a jar at an unrefrigerated shelf. Meanwhile, a jar of pesto has been through a pasteurization process or added with preservatives.
This jar of pesto is shelf-stable and can be kept at a cool, dry place, away from sunlight and heat , such as at your kitchen pantry or cupboard. You can also keep it in the fridge, but it is unnecessary. After opening, no matter which type, pesto needs to stay in the fridge. Similar to other general guidelines for food storage, always keep the container tightly sealed. Hygiene practice is important to keep your food safe.
Only use clean utensils to scoop the product. The good news is that pesto freezes pretty well. Pesto producers such as Barilla and Buitoni recommend freezing pesto in a freezer-safe container to prolong its shelf life. You can also freeze the sauce in ice cubes trays. Once frozen, wrap pesto with plastic wrap and transfer into a freezer bag or container. This way is even practical when you only need a small amount of pesto. To unfreeze pesto, simply move it from the freezer into the fridge or put it at room temperature right before use.
When properly stored in the fridge, homemade pesto is best to enjoy within 3 — 4 days before it loses its flavor. Consider making a portion that you can finish within those days or immediately freeze the leftover.
When frozen, it can stay fresh for 2 — 4 weeks. After opening, fresh pesto retains its freshness in 2 — 4 days. Meanwhile, shelf-stable pesto has a different storage period after opening depending on the producer. Make sure to check the label for appropriate instruction. Frozen pesto is best consumed for 1 — 3 months.
Your senses are quite reliable to check whether pesto is spoiled. Always inspect the look, smell, and taste. The usual sign of spoilage is off smell. Discoloration is also another sign that pesto is going bad.
Pesto comes in light to intense green. Store unopened store-bought pesto, the same way it was stored in the supermarket. Once you open the container, the leftovers should sit in the fridge, and be sealed well. If you cannot reseal the package, transfer the sauce into an airtight container. And only about 2 or 3 days after opening. Keep pesto tightly closed after every use to reduce oxidation and minimize air exposure.
This will help retain its quality for longer. The pesto you made should last for about two to three days. If you need more time, freezing might be the way to go. Yes, you can freeze pesto to extend its shelf life, and it works well for both homemade and store-bought pesto.
All you need is a plastic container and a minute or two. To freeze pesto, spoon the sauce into an airtight container, leaving a few inches of space before closing the lid.
And add a label with the name and storage date if you like, then stick it in the freezer. As a result, there are countless recipes online for pesto pasta. Also, pesto is often served with sliced boiled potatoes , tomatoes, and sliced beef.
However, there is no strict definition of when and where to use pesto. Nowadays, many people use it on various foods, as a dipping sauce just like salsa or guacamole , on sandwiches, and so on.
The thing is you can use it on whatever food you enjoy, and most of the chefs will agree to it. Unrefrigerated pesto typically comes in a tin or a jar. You can store it on a shelf at room temperature until you open it.
It needs to be on a shelf that is far from sunlight, there is no heat source nearby, and the area is dry. After you open it, it needs to be stored in a refrigerator. After usage seal back the container tightly. If the pest is in a tin, find a food container, and pour it in before refrigerating. If you end up buying a refrigerated pesto, keep it in the refrigerator at all time. The trick here is to keep it always sealed. In case the container cannot be sealed, pour it in a sealable food container.
If you want to preserve its top quality for a few more days, add olive oil on top of it before sealing back the container and refrigerating. But if you truly want to extend its storage life beyond its shelf life recommendation, you need to freeze the pesto. Simply spread it into manageable portions, place each of them in an airtight container, write down the date on the container, and seal it.
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