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How Can I Preserve Pesto?

The most common way to preserve pesto is to seal it with oil. To do this, smooth the dip in the glass to create a dense surface and then cover everything with oil. The contents are already sealed. You still have to store it in the fridge. Keep in mind that supermarket pestos contain preservatives. If you make pesto yourself and preserve it, a fermentation process can occur inside the glass, which is why the fine mush does not last as long, even with a layer of oil. However, you can store it in the refrigerator for three to four weeks. Simply smell the contents of the jar as you open it. If you want to preserve homemade pesto, you can also boil it down. To do this, place it in a sterilized, tightly closed jar in slightly simmering water for around 30 minutes and, after removing it, place it on the lid. Just don’t fill the glasses to the brim. Because if you preserve our dandelion pesto or nettle pesto, for example, it can expand under heat and the jar can burst as a result. To preserve the color, add a little lemon juice to the pesto beforehand.

Freeze: preserve other varieties and basil pesto

If you want to preserve basil or wild garlic pesto or preserve other varieties, you can also use the freezer. The only limits are in terms of space. Once frozen, pesto will keep for several months. It is practical if you portion it in such a way that you can always defrost the amount that you need. If you don’t preserve it in one of the ways mentioned, the pesto will only stay fresh for a few days – even if you store the jar in the fridge. If you want to know how to make pesto, to enjoy it straight away, or to preserve it, our cooking experts have the advice. Of course, this also applies if you want to boil, pickle, or preserve fruit or vegetables for preservation. Tip: You can sterilize glasses by filling them with boiling water for a good minute. Then tip it out and let everything air dry.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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