So, to answer the big question: Homemade pesto: 3-5 days. Store-bought, opened: 1-2 weeks. Frozen: 6 months of joy. Check for dark colors, weird smells, and fuzzy invaders. When in doubt, throw it out—but only after you’ve given it a proper, sorrowful farewell.
And here’s the uplifting part: pesto is forgiving. Even if your batch starts to fade, you can often save it by adding a squeeze of lemon juice and a fresh pinch of salt. It might not be the vibrant superstar it once was, but it can still rock a bowl of pasta without shame.
But really, the best way to keep pesto happy is to eat it fast. Embrace your inner glutton. Make a double batch, invite friends over for “pesto night,” or just eat it straight off a spoon at midnight. Life is too short for sad, wilted basil—so slather, dip, and devour with wild abandon.
And remember: the only thing that lasts forever is love (and maybe a well-sealed jar of honey). Pesto? It’s a fleeting, gorgeous moment. Enjoy it while it lasts.
Happy eating, my pesto-loving pal! 🍃
