Fresh Basil Pesto Recipe (Quick and Easy) | My Baking Addiction (2024)

FAQs

How long does fresh homemade basil pesto last? ›

FAQ: How Long Does Homemade Pesto Last? You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

You can freeze a batch of pesto in ice cube trays for future consumption. Simply fill the portions of the ice tray, and place the tray into the freezer. Then, once the cubes are frozen (it should take a few hours), remove them from the tray and place them in a freezer bag. Label with the date, and store in the freezer.

You'll want to be mindful of the sodium content. Some jars have more than 500mg per serving and the 2020-2025 Dietary Guidelines recommend you eat no more than 2,300mg per day. It would be hard to stay within those guidelines if you get more than 20% of your sodium from pesto.

Blanching basil retains its vibrant green colour for longer and helps reduce the speed of oxidation, which is responsible for an unappealing grey or brown tinge.

The cause of pesto turning brown, or grey is usually because the herbs have started oxidising. The best way to slow that process is to reduce the amount of time the sauce is exposed to air.

Browning happens most readily at neutral pH, so making the pesto's pH more acidic can help slow down this process. We found that lemon juice, which contains both citric and ascorbic acid, preserved the pesto's green color without compromising its flavor, adding just a hint of pleasant acidity.

Spread the pesto in a thin layer. Freeze. 2- Remove from freezer and break pesto into pieces. 3- Place in a zip lock bag and freeze!

To freeze larger amounts of pesto—from 1/2 cup and up—transfer the pesto to a sealable container, cover the surface of the pesto with a thin layer of olive oil, tightly seal the container, and place in the freezer. That layer of olive oil will minimize browning on the surface of the pesto as it freezes.

The heat from blanching basil kills off the decomposing enzymes that makes the leaves turn brown, so you end up with a pesto that stays vibrant longer.

Pesto is high in calories and fats; while it's somewhat a healthy part of the diet, it doesn't aid in weight loss benefits. In addition, pesto might not be suitable for a low-calorie weight loss diet plan because its ingredients include olive oil, nuts, and cheese.

Is pesto good for the liver? ›

Good news! The weeds in the garden can contribute to this delicious pesto that provides nourishing phyto-nutrients to support our liver health. This pesto goes well on crackers, in pasta dishes, or with vegetable sticks.

In moderate quantities, there is nothing in most pesto sauces that should cause any major concern for diabetics. We do, however, advise anyone living with diabetes to always read the label and keep an eye on the levels of salt, carbohydrates, and sugar, as they can vary widely between similar looking products.

add lemon juice to your pesto to keep it from browning

For a full batch of basil pesto made in my Cuisinart food processor I add the juice of 1 lemon. That's about 2 tablespoons. Not only does it keep the pesto fresh and green, it gives it a nice boost of flavor.

According to Cook's Illustrated, delicate basil leaves oxidize very easily, turning darker or even brown as they get exposed to air.

Its scarcity, plus the fact that the plants are picked roots, soil, and all to ensure that only juvenile leaves make it into pesto, makes it extraordinarily expensive and something that only premium, artisan pesto makers can justify using.

Pesto will last in the fridge for up to 2 weeks. If you've stored it in the freezer, it will last for 6 months. When you're ready to use frozen pesto, thaw it overnight in the fridge or place the container of pesto in a bowl of warm water for a quicker thawing time.

Since it's made from fresh and perishable ingredients such as basil, Parmesan cheese, olive oil, and pine nuts, it will only last for a short period of time in the fridge. But with proper storage, pesto can last in the fridge for up to two weeks.

Once opened, a jar of pesto lasts in the fridge for three days without any dramatic loss of quality. It will be perfectly safe for another two days, but leave it any longer, and its quality will decline to the point that it will no longer be enjoyable to eat.

Use your eyes and nose to detect evidence that your pesto is no longer good. If you see a dramatic change in color, such as the sauce getting much darker, or if you smell a rancid or funky odor, then you can assume the product has spoiled.