Q : Will homemade pesto last longer if I add lemon juice?

A : Yes, adding lemon juice can slightly extend the shelf life due to the increased acidity.

Q : Can I add preservatives to homemade pesto?

A : It’s best to stick with natural ingredients like lemon juice. Artificial preservatives can alter the flavor and texture.

Q : Can bad pesto give you food poisoning?

A : Yes, consuming spoiled pesto can lead to food poisoning due to the growth of harmful bacteria.

Q : Does unopened pesto go bad?

A : Yes, even unopened jarred pesto will eventually go bad, but shelf-stable pesto can last several months past its printed date if stored properly.

Homemade Basil Pesto Recipe (+ how to store pesto)

Description

Learn how to make homemade basil pesto and how long it lasts in the fridge. Discover storage tips for keeping pesto fresh, including freezing in ice cube trays and using an airtight container.

Ingredients

90 g (3.2 oz) Fresh Basil Leaves, washed

60 g (2 oz) Pine Nuts, toasted

3 Garlic Cloves, peeled

120 ml (1/2 cup) Extra Virgin Olive Oil

80 g (3 oz) Parmesan Cheese, finely grated

Salt and Freshly Ground Black Pepper, to taste

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Instructions

Prepare the Ingredients

Wash and thoroughly dry the basil leaves using a salad spinner or paper towels to remove excess moisture.
Toast the pine nuts: Toast the pine nuts in a dry pan over medium heat, stirring frequently, until golden and fragrant, about 3-5 minutes. Be careful not to burn them. Alternatively, you can toast the pine nuts in the oven: spread them in a single layer on a baking sheet and bake at 180°C (350°F) for 5-7 minutes, shaking the pan halfway through, until golden.

Make the Pesto

Place basil, pine nuts, garlic and a pinch of salt in a food processor or blender and process until finely chopped and well combined.
With the motor running, slowly drizzle in the olive oil in a thin, steady stream.
Add the parmesan cheese and the black pepper. Blend until just combined. (Be careful not to over-blend, as the pesto should retain some texture.)

Serve and Enjoy!

This pesto is perfect for pasta, spreading on sandwiches, or drizzling over grilled vegetables or chicken.

Notes

How to Store Pesto: The pesto will last for 3-4 days in the refrigerator. For longer storage, you can freeze the pesto in an ice cube tray or small containers, adding a thin layer of olive oil on top. Frozen pesto can last up to 3 months.

Chef’s Tip: The pesto will naturally thicken when chilled. If the pesto is too thick, you can add a bit more olive oil or a spoonful of water until you reach your desired consistency.

Prep Time: 5 - 10 minutes
Cook Time: 0 minutes
Category: Condiments and Sauces
Method: Blending
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 172
Sugar: 0.1 g
Sodium: 169.6 mg
Fat: 17.3 g
Carbohydrates: 2 g
Protein: 4.1 g
Cholesterol: 5.8 mg