Depends on the pesto and how many preservatives. If it’s commercial pesto, likely lasts longer, has more preservatives and stuff like Citric acid to lower pH, just better/cleaner manufacturing processes.
If it’s homemade, something like 3 days if refrigerated constantly.
They’re usually worried about stuff like botulism. Garlic in oil specifically creates an environment that is really good for it, since it’s low in oxygen, warm, the garlic can carry the spores from the soil, and it has the garlic for nutrients. Pesto similarly has lots of garlic in oil, but also Parmesan and nuts and pretty high risk since it’s not acidic.
This is not why I always add lemon juice to the blender when I’m making pesto, (it’s because I like the spark, also I’m not that fond of garlic so I barely use any, and yes I like it blender-smooth, shoot me) but it does seem to last longer.
It does??
-Signed me having just eaten a sandwich with jarred pesto that’s been in my fridge for over a month
Depends on the pesto and how many preservatives. If it’s commercial pesto, likely lasts longer, has more preservatives and stuff like Citric acid to lower pH, just better/cleaner manufacturing processes.
If it’s homemade, something like 3 days if refrigerated constantly.
https://www.usda.gov/sites/default/files/documents/vegu-recipe-august-23-pistachio-pesto.pdf
They’re usually worried about stuff like botulism. Garlic in oil specifically creates an environment that is really good for it, since it’s low in oxygen, warm, the garlic can carry the spores from the soil, and it has the garlic for nutrients. Pesto similarly has lots of garlic in oil, but also Parmesan and nuts and pretty high risk since it’s not acidic.
This is not why I always add lemon juice to the blender when I’m making pesto, (it’s because I like the spark, also I’m not that fond of garlic so I barely use any, and yes I like it blender-smooth, shoot me) but it does seem to last longer.