Here’s a little insider move: Pesto loves salt and acid. A bit of extra lemon juice or a sprinkle of salt on top before you seal it can extend its life by a day or two. It’s like giving your pesto a tiny suit of armor made of tanginess.
Just don’t go overboard, or you’ll end up with pesto that tastes like a pickle. And nobody wants that. Well, maybe somebody does, but we’re not judging their choices.
Can You Freeze Pesto? (Spoiler: Yes, and It’s Awesome)
If you’re looking at a massive batch and thinking, “There’s no way I’ll eat this in a week,” freeze it. Pesto is basically a popsicle waiting to happen. Spoon it into an ice cube tray, freeze the cubes, then pop them into a freezer bag.
Now you’ve got ready-to-go pesto cubes for emergencies. Need instant flavor on a Tuesday? Drop a cube into some hot pasta. It’s like a little green hug from your past self. Frozen pesto stays good for 3 to 6 months. That’s practically forever in pesto years.
