How long is fresh basil pesto good for?
How long is fresh basil pesto good for? I have way too much fresh basil and I made a huge batch of pesto.
How long will this be good for in the refrigerator? Can I freeze it? Or?
Related posts
-
Fresh basil pesto recipe – And can you freeze it?
Pesto with dried basil leaves?
I know you can substitute sorrel for basil in pesto but can you combine basil and sorrel for pesto?
What’s the difference between basil pesto and sun dried tomato pesto?
How long would fresh basil olive oil keep?
How long shourld a basil plant grow before I can expect to use the basil leaves?
How can I keep fresh basil fresh? It always goes bad so quickly, even if I buy a plant?
How long to fresh herbs last? How should they be stored to best preserve their flavor?
If I cant get fresh basil, how much dry basil should I use in a recipe?
how long does fresh ginger stay good?
I’m growing tons of Basil this year. What else can I do with the herb besides making pesto?
I’ve some chicken and some pasta. I have butter, olive oil, and random spices. What’s a good pasta sauce?
Besides cooking recipes what other uses are there for fresh basil?
4 comments a “How long is fresh basil pesto good for?”
We use small ice cream scoops
Make little patties on plastic wrap on top of a metal tray
Pop them into the freezer.
They will last awhile….and you can pull out just what you need
Refrigerated….should last at-least 5 days
will start to discolor…get dark
Freezing…the pesto holds it’s color
Fill an ice cube tray with it. Freeze and then pop the cubes in a zip lock bag. Store in the freezer. When making pesto pasta, nuke two cubes per serving and mix with pasta, add a splash of olive oil and a sprinkle of pine nuts for texture. Pass the Parmesan.
Basil Pesto
2 cups loosely packed basil leaves, washed and dried thoroughly
2 tablespoons toasted pine nuts
2 tablespoons freshly grated Parmesan
1/4 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste
In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
hope this helps. enjoy.
Thanks for BasilPesto recipe, I just love eating Basil Pesto..
Post your comment