How Long Does Pesto Last in the Fridge (Expert Guide)

Pesto feels fresh forever until it suddenly is not. Basil, oil, garlic, cheese, all blended into something that smells alive. I have reached into the fridge with big pasta plans, spotted an old jar, and felt that pause. Hope, doubt, then a sniff test. Knowing how long pesto lasts saves dinner and a little bit of heartbreak.

Store pesto in the fridge immediately after making or opening it, press a thin olive oil layer on top to block air, always use a clean spoon, seal the jar tightly, watch color and smell daily, freeze extra portions early, label frozen pesto clearly, and trust your senses before trusting dates.

How Long Does Homemade Pesto Last in the Fridge

Homemade pesto is beautiful and fragile. Fresh basil bruises easily, garlic is bold, and cheese starts changing the moment it meets air. In a clean, airtight jar, homemade pesto usually lasts four to five days in the fridge. Sometimes it stretches to six, but that is pushing it. The first day always feels magical. Bright green, sharp aroma, silky texture.

By day three, the color starts shifting. Not bad, just darker. The smell stays pleasant, but softer. This is when it is still safe and tasty, just less loud. I try to use it here on eggs, toast, or warm pasta so nothing is wasted.

Day five is where things get tricky. The flavor flattens, and bitterness can sneak in. It may still be safe, but it is no longer doing your food favors. I once saved pesto too long for a special meal and ended up disappointed.

Humidity, fridge temperature, and air exposure matter a lot. A thin layer of olive oil on top slows oxidation and buys you time. Skip that, and pesto fades fast.

• Homemade pesto lasts about 4 to 6 days refrigerated.
• Olive oil on top protects color and flavor.
• Airtight jars slow spoilage.
• Best flavor is within the first 3 days.

How Long Does Store Bought Pesto Last After Opening

Store bought pesto has backup support. Preservatives, more oil, sometimes stabilizers. Once opened, most jars last seven to ten days in the fridge. Some brands claim up to two weeks, but that is only if handled carefully.

The first mistake people make is trusting the printed date. That date assumes an unopened jar. Once you twist the lid, everything changes. Air enters, bacteria wake up, and the countdown begins.

I have kept store pesto longer than I should have because it looked fine. The smell told a different story. Sharp, sour, almost vinegary. That is your sign to stop immediately. No stirring, no tasting, no hoping.

Clean utensils are everything. One crumb, one bit of pasta water, one double dip can cut the life in half. Store bought pesto is forgiving, but not invincible.

• Opened store pesto lasts 7 to 14 days.
• Preservatives slow spoilage, not prevent it.
• Clean spoons extend shelf life.
• Smell matters more than dates.

What Signs Mean Pesto Has Gone Bad

Pesto gives quiet warnings. The color changes first. Bright green turns dull, then brownish. Some darkening is normal oxidation, but heavy browning means flavor loss and possible spoilage.

Smell comes next. Fresh pesto smells grassy, nutty, and rich. Bad pesto smells sour, musty, or oddly sharp. If your nose pulls back, trust it. That reaction exists for a reason.

Mold is the clear stop sign. White fuzz, green spots, or black dots anywhere mean the whole jar goes in the trash. Pesto is soft, so mold spreads below the surface even if you cannot see it.

Taste is the final check and should be tiny. If it tastes bitter, metallic, or flat, spit it out and rinse your mouth. I have ignored a bad taste once and regretted it the rest of the evening.

• Dark color suggests oxidation.
• Sour or sharp smell means discard.
• Any mold ruins the entire jar.
• Bitter taste signals spoilage.

Does Freezing Pesto Make It Last Longer

Freezing pesto feels like winning. It locks in freshness and stops time. When I make a big batch, I freeze portions the same day. Ice cube trays work perfectly and make weeknight meals easy.

Frozen pesto keeps good flavor for about three months. Some push it to six, but basil loses brightness over time. After thawing, oil separation is normal. Stir it and it comes back together.

Cheese changes things. Pesto with cheese freezes fine, but texture can turn slightly grainy. Pesto without cheese freezes better and tastes fresher. You can always add cheese later.

Label everything. Frozen pesto cubes all look identical after a while. I once thawed what I thought was pesto and learned it was chimichurri the hard way.

• Freeze pesto the day it is made.
• Ice cube trays create perfect portions.
• Best quality within 3 months.
• Stir well after thawing.

Does the Type of Pesto Change Fridge Life

Not all pesto behaves the same. Basil pesto spoils fastest because basil is delicate. Spinach pesto lasts a bit longer, around six to seven days. Kale pesto can reach ten days thanks to sturdier leaves.

Nut choice matters. Pine nuts go rancid faster than walnuts or almonds. Sun dried tomato pesto lasts longer because it has less fresh moisture and more oil.

Cheese also affects shelf life. Hard cheeses like Parmesan hold up better than softer cheeses. Fresh cheeses shorten fridge life noticeably.

Oil quality plays a role too. Good olive oil protects flavor longer. Cheaper oils break down faster and affect taste.

I once made arugula pesto and learned it turns bitter fast. Delicious, but short lived.

• Basil pesto has the shortest fridge life.
• Kale and spinach last longer.
• Pine nuts spoil faster than other nuts.
• Hard cheeses improve keeping quality.

How to Make Pesto Last as Long as Possible in the Fridge

Small habits make a big difference. Always store pesto in a clean glass jar. Plastic absorbs odors and stains, which pesto hates.

Press the pesto flat and pour a thin layer of olive oil on top. This blocks air and slows browning. Seal the lid tightly every time.

Keep pesto in the coldest part of the fridge, not the door. Temperature swings speed spoilage. Use a clean spoon every single time.

If you will not finish it within a few days, freeze it early. Waiting too long only freezes disappointment.

• Use glass jars for storage.
• Cover surface with olive oil.
• Store in the coldest fridge area.
• Freeze early if needed.

Final Thoughts

Pesto rewards attention. Treat it gently, store it well, and use it while it still sings. When in doubt, trust your senses. A fresh jar brings joy. A bad one ruins dinner. Knowing the difference keeps meals happy and stress low.

Frequently Asked Questions (FAQs)

Is it safe to eat pesto after a week in the fridge

It depends on the type and how it was stored. Store bought pesto might still be safe after a week if it smells fresh and shows no mold. Homemade pesto is usually past its best after five days. Always check smell, color, and taste before using.

Is it normal for pesto to turn dark in the fridge

Yes, some darkening is normal due to oxidation. Basil reacts to air quickly. A thin oil layer helps slow this. Heavy browning with off smell means it is time to discard.

Can I freeze pesto with cheese in it

Yes, you can. The texture may change slightly after thawing, becoming a bit grainy. Flavor stays good. Stir well and consider adding fresh cheese when serving.

Can pesto make you sick if it is old

Yes. Spoiled pesto can cause food poisoning. Sour smell, mold, or bad taste are warning signs. Never eat pesto you are unsure about.

Do I need to refrigerate pesto right away

Yes. Pesto should go into the fridge immediately after making or opening. Room temperature speeds spoilage and shortens shelf life dramatically.

Is it okay to scrape mold off pesto

No. Mold spreads through soft foods. Scraping the top does not remove hidden spores. The whole jar should be discarded.

Can I store pesto in plastic containers

You can, but glass is better. Plastic absorbs odors and stains and can affect flavor over time. Glass keeps pesto fresher longer.

Do I need to stir pesto before using it

Yes. Oil separation is normal. Stirring brings texture and flavor back together, especially after refrigeration or freezing.