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OK - So If I make my own Pesto.......

(12 Posts)
PinkPussyCat Mon 28-Jul-08 13:18:54

How long will it keep for in the fridge?

It would be nice to make a large batch but wouldn't want to waste it if it doesn't keep for long.


savoycabbage Mon 28-Jul-08 13:20:20

If you pour olive oil over the top to keep the air out it keeps for ages.

mankymummy Mon 28-Jul-08 13:20:38

freeze it instead...

Brangelina Mon 28-Jul-08 13:21:44

Freeze whatever's left over in individual portions (ice cubes or something). It actually freezes better if you have no cheese in it but it's more of a faff if you have to add it alater.

to defrost, just chuck a cube or two on freshly cooked pasta with a drop of the cooking water and let it melt.

PinkPussyCat Mon 28-Jul-08 13:22:08

Never thought of freezing itgrin

What are your best recipes?

MamaG Mon 28-Jul-08 13:22:37

how do you make it?

PinkPussyCat Mon 28-Jul-08 13:24:59

So far have just blitzed basil, olive oil and garlic. (and salt). Not tried with pine nuts or parmesan as yet.

Brangelina Mon 28-Jul-08 13:31:40

You don't need salt, add the Parmesan first, then correct for salt. I've never added any to mine, the cheese has done the trick.

Brangelina Mon 28-Jul-08 13:33:42

You can also make variants, such as pesto trapanese with added olives, almonds instead of pine nuts and pecorino instead of Parmesan, or make a version with walnuts instead of pine nuts. Blitz some dried tomatoes or add tomato paste for a red pesto, etc. etc. etc.....

ELR Mon 28-Jul-08 13:36:04

make sure you put a sqeeze of lemon in it as this will help preserve it would not last in our house to go off

PinkPussyCat Mon 28-Jul-08 13:50:11


Yes parmesan is quite salty isn't it? Will try that + see

Like the idea of the red pesto too, thank yousmile

InTheDollshouse Tue 29-Jul-08 10:37:22

You can also substitute parsley or rocket for basil if you want a change. Basil is nicest imo but the others are well worth trying.

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