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  • tr3mor
    • #2
    • 14th Apr 07, 10:39 PM
    • #2
    • 14th Apr 07, 10:39 PM
    It probably won't be as nice as when you opened it, but it's not going to do you any harm.
  • Vashti
    • #3
    • 14th Apr 07, 11:03 PM
    • #3
    • 14th Apr 07, 11:03 PM
    Wasn't really worried about what it would 'do' to me to be honest - cast iron guts and all that it was more the idea of being hungry, psyching myself up for my fave snack, then finding it tasted yeuch. I just wasnt sure how long pesto in oil would last. I hate the idea of it being 'foosty' as we say in Scotland.

    Think I will bin it.
    • JillD
    • By JillD 15th Apr 07, 12:03 AM
    • 1,768 Posts
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    • #4
    • 15th Apr 07, 12:03 AM
    • #4
    • 15th Apr 07, 12:03 AM
    I find the first thing "to go" is the bit imside the lid goes mouldy, so thats what I usually use as a benchmark.
    they do say that if you have lots of oil over the top its less likely to go off so soon.
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    • Quasar
    • By Quasar 15th Apr 07, 12:12 AM
    • 114,353 Posts
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    • #5
    • 15th Apr 07, 12:12 AM
    • #5
    • 15th Apr 07, 12:12 AM
    Yes pesto (and tomato sauce too) needs to have suffiicient oil so that it forms a layer on top of it for preservation. The best really would be to eat it within about a week of opening.
    Bread is like the sun: it rises in the yeast and sets in the waist.
    • Nicki
    • By Nicki 15th Apr 07, 12:26 AM
    • 7,799 Posts
    • 27,833 Thanks
    • #6
    • 15th Apr 07, 12:26 AM
    • #6
    • 15th Apr 07, 12:26 AM
    I've used Pesto much older than a week old. Provided its covered in oil it lasts for ages. A look in the jar, and a sniff will tell you if its OK, but I've used it more than a month after opening, and its been fine (never been able to resist it for 3 months though, so can't guarantee it for that length of time!)
  • kevster1009
    • #7
    • 15th Apr 07, 7:34 AM
    • #7
    • 15th Apr 07, 7:34 AM
    I have an unopened Jar of it in the cupboard...only thing is...what do I actually do with it? Lol
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  • jinky67
    • #8
    • 15th Apr 07, 7:38 AM
    • #8
    • 15th Apr 07, 7:38 AM
    mix in with your pasta,bit of cream with it is lovely. OR mix into mashed potatoes OR spread on top of firm fish fillets then top with breadcrumbs OR use as pizza topping instead of tomato sauce
    Once a Flylady, always a Flylady
    • Penelope Penguin
    • By Penelope Penguin 15th Apr 07, 7:41 AM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    • #9
    • 15th Apr 07, 7:41 AM
    • #9
    • 15th Apr 07, 7:41 AM
    I have an unopened Jar of it in the cupboard...only thing is...what do I actually do with it? Lol
    Originally posted by kevster1009
    Cook some pasta, drain and return to the hot pan, add the jar of pesto. Serve with plenty of parmesan and black pepper.

    It's on of our favourite *quick suppers*. Perfect, with some fruit for pudding, as a meal that's on the table within 20mins of your getting home.

    I picked up a jar of *wild rocket* pesto recently, by mistake. Looking forward to trying that.

    Penny. x
    Sheep, pigs, hens and bees on our Teesdale smallholding
  • kevster1009
    thanks. I have great ideas at times but sometimes lack the know how.
    MBNA are a joke.

    DFW Nerd No. 232
  • daysieblue
    I picked up a jar of *wild rocket* pesto recently, by mistake. Looking forward to trying that.
    Originally posted by Penelope Penguin
    Bizareely, that's what we had for dinner last night - it was yum
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    • kate83
    • By kate83 15th Apr 07, 9:01 AM
    • 287 Posts
    • 374 Thanks
    Pesto also makes lovely bread - just add about a teaspoon to your normal plain bread mix (I normally add it just as the breadmachine starts to mix).

    I've had some pesto in my fridge for months before and it's tasted fine.
  • Vashti
    Asda used to do three types of pesto suce, mediterranean, chinese and the usual basil italian. They were absolutely gorgeous...ful of chunks of olives and pine nuts and stuff. For some reason they can't have been good they stopped doing them,and I can't find an equivalent.

    Anyway...try any pesto on three minutes noodles, (drain, then return to the pan and add the pesto) for the quickest, yummiest snack ever. If you add chopped Herta frankfurters it is even nicer.
  • Gingham Ribbon
    pesto is good in sandwiches too with sliced mozzarella. Or drizzle over baked potatoes and add a slice of mozzarella in the top.
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  • bobmacuk
    Invite us all round
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    • Queen.Bess
    • By Queen.Bess 15th Apr 07, 10:03 AM
    • 1,051 Posts
    • 1,289 Thanks
    I would say that until there's a fur coating it's OK to use! Although the green pesto can go a bit dull and as previously said it won't taste as nice as when freshly opened. Give it a good sniff and see what the smell's like, if it's OK, then go for it! I have to say I love pesto so much there isn't much chance of a jar going off in my house!!
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  • anniewoo
    I have just been to check my half used jar of red pesto in the fridge and it says use within 5 days of opening.

    Well,it has been open for at least a month,I had some about a week ago and it still looks and smells fine so I shall carry on using it.

    I love pesto,it is great for a quick meal with pasta,I like to add a bit of creme fraiche as well.

    I hadn't thought of adding it to bread dough,I must try that.
    • shteca
    • By shteca 8th Aug 18, 8:43 PM
    • 66 Posts
    • 98 Thanks
    Wish me luck! I!!!8217;ve just found a jar in my fridge and it must be two months old. I!!!8217;m about to stick it on some pasta! let!!!8217;s see how this goes
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    • curlytop12
    • By curlytop12 8th Aug 18, 9:23 PM
    • 1,099 Posts
    • 1,201 Thanks
    I spoon any leftover pesto into ice cube trays and freeze, lasts until you need it
    • JackieO
    • By JackieO 9th Aug 18, 7:30 AM
    • 16,595 Posts
    • 142,221 Thanks
    I have several jars of both green and red pesto I have collected to go in my DGS Jacks 'Uni box' for next month, its his favourite food, and he loves it. he makes a big bowl of pasta and adds it and salad and scoffs the lot He also uses it in ciabatta rolls and wraps
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