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Random freezes, missing sound and display glitches usually trace back to one bad driver. Find and replace yours safely.Free scan · under a minuteRefrigerate pesto promptly at 40°F (4°C) or below, and freeze it in small portions if you will not use it soon. Do not leave pesto—or homemade garlic-and-herb mixtures in oil—at room temperature for extended storage. The sources cited here do not establish a pesto-specific refrigerator shelf life, so they do not support a precise number of days for homemade or opened pesto.
How to store pesto in the refrigerator
Transfer pesto to a clean, covered container and refrigerate it promptly. FoodSafety.gov recommends keeping the refrigerator at 40°F (4°C) or below. Its guidance does not give a specific refrigerated shelf life for pesto, whether homemade or opened, so avoid treating a general leftover limit as a definitive pesto expiration date.
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Perishable food should be refrigerated within two hours, or within one hour if the surrounding temperature is above 90°F (32°C). Discard pesto that has been left out longer than the applicable limit. FoodSafety.gov’s four steps to food safety explains these time limits.
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1Clear out junk files and repair common Windows errors2Fix the driver behind crashes, sound loss and screen glitches3Repair Windows errors before they cause bigger problemsHow to freeze leftover pesto
Freezing is useful when you want to keep pesto for later rather than use it soon. Set the freezer to 0°F (-18°C) or below, the target in FoodSafety.gov’s cold food storage chart.
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- Divide pesto into small portions or small freezer-safe containers so you can thaw only what you need.
- If you are making a batch specifically to freeze, University of Minnesota Extension recommends leaving the cheese out and adding it after thawing. This is recipe guidance, not a universal food-safety requirement.
- Seal and freeze the portions. An ice cube tray is one possible way to portion pesto; the extension also describes freezing basil mixed with oil this way. A tray is optional.
- Thaw only the portion you plan to use. Keep any thawed pesto refrigerated rather than leaving it out on the counter.
Food kept continuously frozen at 0°F (-18°C) or below remains safe indefinitely from a food-safety standpoint, though its quality can decline over time. The freezer intervals in the FoodSafety.gov chart are quality guidance, not a deadline after which continuously frozen food automatically becomes unsafe.
Garlic, herbs, and oil need careful handling
A layer of oil on top of pesto does not preserve it or make it safe to store at room temperature. Oil creates a low-oxygen environment; low-acid ingredients such as garlic and herbs in oil can support Clostridium botulinum growth and toxin production when kept at room temperature. University of Minnesota Extension discusses this risk for oil-based products in its guidance on chili oil and other oil-based products.
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Keep homemade garlic-and-herb mixtures in oil refrigerated and follow tested food-preservation instructions if you plan to preserve them. Do not rely on smell or appearance to establish that a room-temperature mixture is safe.
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When pesto is part of a cooked dish
If pesto is mixed into a cooked dish, use the general guidance for cooked leftovers rather than treating it as a standalone pesto condiment: refrigerate the dish promptly, use the leftovers within four days, and reheat leftovers to 165°F (74°C) when applicable. FoodSafety.gov gives this general advice in its food-safety guidance for people at risk of food poisoning. The four-day rule is for cooked leftovers; it does not establish how long a jar or container of pesto lasts in the refrigerator.
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