Has anyone made their own pesto?

Penelope_Penguin

DS has just made pesto from herbs from the garden - parsley, basil, two types of mint, chives, lemon balm, oregano. He added walnuts and pecorino cheese. Delicious :beer: I'm going to make some fresh pasta next week and get hime to make more :j

Penny. x

Need2bthrifty

Hi All,

My poor old basil plant has been working hard all summer but its now beginning to look a bit sad and rather than waste it I was going to make pesto with what's left - have a recipe - but I don't use it pesto very often can any one advise on the best way to store it and how long would it stay reasonably fresh?

Thanks in advance.

Flibsey

best way to store is in a jar with a light coating of oil on the top. this blocks out air and bacteria so it lasts about 3-4 weeks like that in the fridge.

VfM4meplse

Well done OP, there's nothing like home-made pesto! I often make this, but tend to use it fresh, am reluctant to store this because of potential bacterial contamination, but would guess it would probably last for a week or so in the fridge. This year I'm going to freeze it in a dedicated ice-cube tray (well away from drinks ice-cubes for very obvious garlic-y reasons!) and then use it as and when.

If I have a glut of basil I tend to make a big orzo / couscous / bulgar wheat salad with cherry tomatoes and olives, and use plenty up that way.

Need2bthrifty

Thanks for this, I wasnt sure about freezing it, I though the basil may go a bit black or discoloured.

Will try both and see what happens, :T

VfM4meplse

Flibsey wrote: »

best way to store is in a jar with a light coating of oil on the top. this blocks out air and bacteria so it lasts about 3-4 weeks like that in the fridge.

My only reluctance about doing this is that in order to see / small evidence of contamination, there needs to be a high critical mass of bacteria in the first place.

VfM4meplse

Need2bthrifty wrote: »

Thanks for this, I wasnt sure about freezing it, I though the basil may go a bit black or discoloured.

I also make a version using roasted tomato skins, so it's dark anyway but tastes fabulous.

Need2bthrifty

Great idea, I have a few spare toms so will try that too.

Flibsey

VfM4meplse wrote: »

My only reluctance about doing this is that in order to see / small evidence of contamination, there needs to be a high critical mass of bacteria in the first place.

that's true, but pesto never lasts long enough in my house to visibly go off lol.

Need2bthrifty

Oh WOW!:j, Ive just made my very first batch of HM pesto (175g) and Flibsey I think you are right it wont be lasting long in the fridge, it tastes absolutely wonderful, no more shop bought for me, will stock up seeds to get some more basil plants going.

I will forget the boring old Macaroni Cheese tonight and have Pesto Pasta instead :j