How long does pesto last?

This easy Italian basil pesto Genovese sauce will last up to 5 days in the refrigerator if stored in an airtight container . The shelf life will be extended if you use the olive oil method shared above. See the full recipe post for freezing instructions.

Does pesto sauce need to be cooked?

Pesto should not be "cooked" or "baked." Cooking pesto Sauce changes the makeup of the fresh basil and cheese, turning it darker in color. It is best at room temperature. If it needs to be thinned out, add a little warm water—even better—pasta water when making pesto pasta.

Can you freeze pesto with the cheese in it?

Yes! After incorporating all your ingredients, you can freeze pesto, even with the cheese , nuts, and garlic. Freezing pesto is really simple; it is just like making some ice cubes. It will last up to 3 months in an airtight container.

Best Authentic Pesto Genovese (Basil Pesto)

Name: Pesto Genovese (classic basil pesto)
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 4 tablespoons pine nuts; 1 teaspoon sea salt; 2 garlic cloves, peeled and quartered; 4 packed cups sweet Italian basil, leaves picked, thick stems removed; 1/2 cup good quality extra virgin olive oil (add as needed if consistency is too thick); 1⁄2 cup Parmigiano-Reggiano, (Parmesan cheese), grated; 1⁄4 cup Pecorino Romano, grated

Ingredients

Units Scale

4 tablespoons pine nuts
1 teaspoon sea salt
2 garlic cloves, peeled and quartered
4 packed cups sweet Italian basil, leaves picked, thick stems removed
1/2 cup good quality extra virgin olive oil (add as needed if consistency is too thick)
1/2 cup Parmigiano-Reggiano, (Parmesan cheese), grated
1/4 cup Pecorino Romano, grated

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Instructions

Combine all ingredients in food processor, Vitamix, or blender* and blend until coarsely combined or smooth depending on preference.
I like to add the pine nuts last so I can control how course I want the pesto. I generally prefer smooth pesto, but chunky/more coarse is great too. Stop 3-4 times to scrape sides with spatula.
Transfer to small glass bowl with a lid or canning jar. Top with 1/2 inch olive oil and chill. The olive oil on top prevents browning of basil when it stays stored in the fridge.
Enjoy with pasta*, on sandwiches, or as a dip!

Notes

*Instruction Tip: A trick to avoid the risk of the heat produced by the food processor spoiling the pesto flavor is best to put the removable parts of the processor or the blender in the freezer for 20 minutes before using it.

Also, in order to reduce the amount of time the leaves are in contact with the blades (causing browning and spoiling flavor) put all your ingredients in the food processor at once using the maximum speed; if you work fast, you’ll get a great pesto.

It’s helpful to stop the processor three or four times to scrape the pesto from the sides with a spatula.

**Serving Tip: To serve with pasta, combine with a few tablespoons of pasta cooking water so it will coat the pasta evenly.

Author: Elena Davis
Prep Time: 10 min
Category: Savory
Method: Italian
Cuisine: Italian