Pesto sauceShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedNot recommended for opened or homemade
Unopened, shelf-stable pesto can be stored in the pantry according to package directions. Once opened, it must be refrigerated.
Refrigerator
3-4 days
Store opened pesto in an airtight container. For homemade pesto, ensure it is covered with a thin layer of olive oil to prevent oxidation and spoilage.
Freezer
6-9 months
Freeze pesto in small, airtight containers or ice cube trays. Once frozen, transfer cubes to a freezer bag. Thaw in the refrigerator.
Signs of Spoilage
- Visible mold growth (often green, white, or fuzzy spots)
- Off-odor (sour, rancid, or unpleasant smell)
- Significant discoloration (darkening or unusual color changes)
- Unusual separation or liquid pooling that is not typical oil separation
- Fizzy appearance or bubbling
Room Temperature Safety
The 'Danger Zone' for food is between 40°F (4°C) and 140°F (60°C), where bacteria can multiply rapidly.
Always refrigerate pesto promptly after use. If pesto has been left out within the danger zone for longer than the recommended time, it should be discarded to prevent foodborne illness.
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 (1 hour if above 90°F/32°C).
Discard any pesto that has been left in the danger zone for too long.