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| Mmmm, so very very yummy |
So, lesson gleaned; Pesto keeps beautifully for about a month under oil in the fridge. If you are planning on keeping it longer my advice is to freeze it.
I picked out the still green bits, smeared the over the base of a veggie pizza and fed it to hubs. Thus far he has shown no ill effects, but I am watching closely for any adverse reactions.
:)
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Good that you tried it out on someone first!!!
I froze all my pesto, because I didn't have the guts to do it under oil! For all the preserving I do now, I am still a bit of a scaredy cat & like to make sure whatever preserves I am opening, that I am using them cooked... apricots in pie, tomato sauce in pasta bake... though I did eat Pickled Cucumber the other day & I'm still alive!! One day I'll trust myself more...
oh yukky, I usually freeze mine in blobs on freezer plastic, then put the hard blobs in a container. I wonder if you had put it in smaller containers with oil on top if it would have been ok? that way you could have opened up a small container and used it all up and not contaminated the rest.
(Oh, by the way, I have ice cube trays that I keep specifically for freezing food portions in... then pop them out & into containers in the freezer, easy to get a small amount out at a time!!)
LOL - sorry!!
Yeah, I'm going to freeze it next time. I wonder too about the smaller containers, might give it a try, just to see what happens.
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