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homemade pesto will not last?

Hi, we bought a new food processor to make our own pesto. We mixed garlic, red/yellow onions, green/red/yellow peppers, and different spices and olive oil. Does anyone know how long this will last? should we freeze it or on keep in the fridge? We're trying to make our own seasonings for our food to avoid eating with salt, but i know salt is used as a preserve. How can we preserve without salt?

asked by urbanmarilyn about 5 years ago
5 answers 3105 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

We make lots of pesto & keep it on hand in the freezer. You can, if you wish, fill up a few ice trays of pesto & then pop out what you need as you need it. Or, after they are frozen pop them into a freezer bag.
Hope this helps.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

Margie is a trusted home cook immersed in German foodways.

added about 5 years ago

Are you using basil? A traditional pesto recipe uses basil, garlic, olive oil, walnuts, pine nuts, Parmasan, salt, and pepper. That keeps for quite a while, as long as you cover the top of the pesto with olive oil. If you are using peppers, you might try freezing a small quantity to see how it works. The peppers might get watery and disgusting after freezing, and you wouldn't want to ruin a whole batch. You might consider omitting the green peppers completely, because the color combination of those peppers must be between brown and khaki.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

thank youuuuuuuuuuu :)

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added about 5 years ago

I never heard of pesto made with peppers. "Pesto" is an Italian word for "pounded," and before food processors, it was only made in a mortar pounded with a pesto. Traditional Pesto Genovese has the herb basil as its main ingredient. Other leafy herbs such as Italian parsley and cilantro are also often used to make contemporary pestos. All the pestos I have ever made freeze very well and keep in the fridge until I've used them up (which usually doesn't take too long).

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