Fo lunch today, I was planing to use the cilantro pesto that I made a few weeks ago. I just opened the jar and it has some grayish-white "fur" growing around the inside top of the jar. Is it safe to scrape that off and use the pesto?
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I have been making a cilantro chutney from Afghanistan that has never molded, from "World Vegetarian Classics" by Celia B. Brown --
Blend/process: 1 bunch cilantro (stems and leaves, coarsely chopped), 1 1/2 Tb light brown sugar, 1/2 cup wine vinegar, 2 hot green chilis, 2 cloves garlic, handful of walnuts.
It doesn't specifically mention moldy pesto, but it'll give you some information to make your decision.