Here’s the straight-up truth: homemade pesto will last about 3 to 5 days in the refrigerator. Yes, that’s a surprisingly short window for something so delicious, but fresh basil and garlic are delicate little divas. They don’t like to hang around for long before they start to oxidize and lose their vibrant color—and their flavor.
But wait! you say. “I’ve seen store-bought pesto last for weeks!” Ah, that’s because store-bought stuff is packed with preservatives and pasteurized to within an inch of its life. We’re talking about the real deal here—the kind made with love, fresh Parm, and pine nuts that cost more than your rent.
What About Store-Bought Pesto?
If you’re using a jar from the supermarket, check the “use by” date, but once opened, it’s a different story. Generally, opened store-bought pesto stays good for 1 to 2 weeks in the fridge. Just make sure you keep the lid on tight and never dip a used spoon or fork back into the jar—that’s how you invite bacteria to the party.
Pro tip: Smell it first. If it smells like feet or a forgotten gym sock, toss it. Your taste buds will thank you.
