Storing home made pesto?

[Carolski]

I'm all set to have a go at my first batch of home made pesto, all ingredients ready but no recipe tells me how to store it. Do you keep it in an airtight container in the fridge or can you freeze it or both?

Need a quick response as the basil leaves are drooping in the heat by the minuite!!!

C

[Cassis]

Jude says she's never tried freezing it as she doesn't make industrial quantities.  She makes a jarful and keeps it in the fridge.  It keeps a few days like that.  But apparently you can freeze it with no noticeable deterioration - see here:

Storing Pesto

[Carolski]

Thanks for that really prompt response! So does that mean that it will only keep a few days as opposed to weeks?

C

[Cassis]

It's never been put to the test - if you want to keep it weeks I would have thought freezing is your better option.  When Jude's finished showing the guests upstairs I'll ask her.

[Cassis]

Jude says her recipe recommends keeping no more than 4-5 days in the fridge.

[Suze01]

If you are going to try and freeze it (and why not), I would do it in icecube trays so that you can defrost just the amount you require.

[tenniswitch]

[quote user="Carolski"]

I'm all set to have a go at my first batch of home made pesto, all ingredients ready but no recipe tells me how to store it. Do you keep it in an airtight container in the fridge or can you freeze it or both?

Need a quick response as the basil leaves are drooping in the heat by the minuite!!!

C

[/quote]

Our local Italian deli owner makes her own pesto (the best and greenest I've ever eaten) and sells it frozen in small jars.  It keeps well, frozen. for at least a month. Ice cubes are a great idea if you don't know how much you'll need at a time.