PestoShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnopened: Until 'Best By' date; Opened/Homemade: Not recommended
Store unopened, shelf-stable pesto in a cool, dark place. Once opened, or for homemade pesto, refrigeration is required.
Refrigerator
5-7 days (after opening)
Store in an airtight container. For homemade pesto, a thin layer of olive oil on top can help prevent oxidation and maintain freshness, but does not extend safety.
Freezer
6-8 months (for best quality, safe indefinitely)
Freeze in small portions (e.g., ice cube trays) for easy thawing. Transfer frozen cubes to an airtight freezer bag or container. Thaw in the refrigerator.
Signs of Spoilage
- Visible mold growth (often green, white, or black spots)
- Off-odor (sour, rancid, or unpleasant smell)
- Discoloration (darkening or unusual color changes)
- Changes in texture (slimy, excessively oily, or separated beyond normal)
Room Temperature Safety
The 'Danger Zone' for bacterial growth is between 40°F (4°C) and 140°F (60°C). Pesto should not remain in this temperature range for extended periods.
Always refrigerate pesto promptly after use. Discard any pesto left out within the danger zone for longer than the recommended time limits.
Safe Handling
Always use clean utensils to scoop pesto to prevent introducing bacteria.
Do not leave pesto at room temperature for more than 2 hours.
If preparing homemade pesto, ensure all ingredients are fresh and handled hygienically.
For store-bought pesto, always check the 'Best By' or 'Use By' date and refrigerate promptly after opening.