How long can pesto stay in the fridge?

[IceBergSLiM]

Originally posted by: moshquerade

Originally posted by: IcebergSlim
well I tried some over pasta and it seemed fine. I added some store bought stuff and sprinkled some grated pecorino on the top. I'm eating now. Its tasty. :thumbsup:

Originally posted by: IcebergSlim
Im gonna just do it. I'm gonna eat it tonight for dinner. I'll post pics.

pics are missing.

I'm eating. your impatient.

 

[moshquerade]

Originally posted by: IcebergSlim

Originally posted by: moshquerade

Originally posted by: IcebergSlim
well I tried some over pasta and it seemed fine. I added some store bought stuff and sprinkled some grated pecorino on the top. I'm eating now. Its tasty. :thumbsup:

Originally posted by: IcebergSlim
Im gonna just do it. I'm gonna eat it tonight for dinner. I'll post pics.

pics are missing.

I'm eating. your impatient.

i figured you were just gonna stiff us for a picture.... again.

 

[IceBergSLiM]

Originally posted by: moshquerade

Originally posted by: IcebergSlim

Originally posted by: moshquerade

Originally posted by: IcebergSlim
well I tried some over pasta and it seemed fine. I added some store bought stuff and sprinkled some grated pecorino on the top. I'm eating now. Its tasty. :thumbsup:

Originally posted by: IcebergSlim
Im gonna just do it. I'm gonna eat it tonight for dinner. I'll post pics.

pics are missing.

I'm eating. your impatient.

i figured you were just gonna stiff us for a picture.... again.

never! i've never stiffed ATOT

 

[IceBergSLiM]

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[Linux23]

Still waiting on the pic.

 

[IceBergSLiM]

pics.bbzzdd.com is dead. tried uploading mad times.

 

[SampSon]

It is probably ok, but why would you bother?
Are you that hard up for food that you'll eat something thats been sitting in the fridge for almost half a year?

 

[FoBoT]

Originally posted by: moshquerade

Originally posted by: IcebergSlim

Originally posted by: moshquerade

Originally posted by: IcebergSlim
well I tried some over pasta and it seemed fine. I added some store bought stuff and sprinkled some grated pecorino on the top. I'm eating now. Its tasty. :thumbsup:

Originally posted by: IcebergSlim
Im gonna just do it. I'm gonna eat it tonight for dinner. I'll post pics.

pics are missing.

I'm eating. your impatient.

i figured you were just gonna stiff us for a picture.... again.

don't say "stiff" when talking to a pimp

 

[IceBergSLiM]

Originally posted by: SampSon
It is probably ok, but why would you bother?
Are you that hard up for food that you'll eat something thats been sitting in the fridge for almost half a year?

no i wanted to see if it was still good to save the rest. There was alot.

 

[SmoochyTX]

You're still not dead yet?

ETA - I thought for sure the cheese would kill you!

 

[zinfamous]

Originally posted by: IcebergSlim

Originally posted by: poopaskoopa
Isn't there like a "best used by xx-xx-xx" type of marking? If not, I'd go by the sniff test. With any luck you'll feel ever so slightly sick and you'll get yourself a nice 5 day weekend. If you're already on vacation, however, I'd advise not taking the risk.

I made it fresh from my garden. no exp. dates.

lol

and no, olive oil is not a preservative. it can go bad. benzine-tasting bad.

however...I did consume half a jar of store-bought pesto that was ~2.5 years old, after it's original open date. I am still alive 2 years later, so I can safely say that there were no ill effects. although I'm starting to doubt the quality of that particular pesto...

 

[SampSon]

Originally posted by: IcebergSlim

Originally posted by: SampSon
It is probably ok, but why would you bother?
Are you that hard up for food that you'll eat something thats been sitting in the fridge for almost half a year?

no i wanted to see if it was still good to save the rest. There was alot.

Sure, but it's still like 6 months old. Just make a new batch.
If you have more than you need, then freeze it.

 

[rgwalt]

Some things preserved in olive oil (like the peppers you talked about) are heat-treated after canning/jarring to kill any bacteria/spores. Olive oil preserves the food by protecting it from oxygen. However, not all bacteria/spores require oxygen to thrive. In fact, some will only thrive in an environment devoid of oxygen.

The garlic in your pesto can harbor botulism. Had I seen this before you ate your pesto I would recommend a thorough heating before consumption. Now that you went ahead and tossed down, I would recommend keeping a phone nearby with 911 on speed dial. Botulism can strike very quickly, so good luck with that.

As a rule, don't eat any leftovers that are over a week old.

R

 

[moshquerade]

Originally posted by: IcebergSlim
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there are no other free uploaders on the internet?

 

[IceBergSLiM]

Originally posted by: rgwalt
Some things preserved in olive oil (like the peppers you talked about) are heat-treated after canning/jarring to kill any bacteria/spores. Olive oil preserves the food by protecting it from oxygen. However, not all bacteria/spores require oxygen to thrive. In fact, some will only thrive in an environment devoid of oxygen.

The garlic in your pesto can harbor botulism. Had I seen this before you ate your pesto I would recommend a thorough heating before consumption. Now that you went ahead and tossed down, I would recommend keeping a phone nearby with 911 on speed dial. Botulism can strike very quickly, so good luck with that.

As a rule, don't eat any leftovers that are over a week old.

R

Im still alive as of....right now.

"In the United States an average of 110 cases of botulism are reported each year. Of these, approximately 25% are foodborne" So thats like 28 cases per year. Slim to none.

 

[IceBergSLiM]

Originally posted by: moshquerade

Originally posted by: IcebergSlim
PICT0172.JPG
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there are no other free uploaders on the internet?

i'll try again tonight.

 

[IceBergSLiM]

Originally posted by: SampSon

Originally posted by: IcebergSlim

Originally posted by: SampSon
It is probably ok, but why would you bother?
Are you that hard up for food that you'll eat something thats been sitting in the fridge for almost half a year?

no i wanted to see if it was still good to save the rest. There was alot.

Sure, but it's still like 6 months old. Just make a new batch.
If you have more than you need, then freeze it.

I froze what I didn't eat last night.

 

[zinfamous]

Originally posted by: IcebergSlim

Originally posted by: SampSon

Originally posted by: IcebergSlim

Originally posted by: SampSon
It is probably ok, but why would you bother?
Are you that hard up for food that you'll eat something thats been sitting in the fridge for almost half a year?

no i wanted to see if it was still good to save the rest. There was alot.

Sure, but it's still like 6 months old. Just make a new batch.
If you have more than you need, then freeze it.

I froze what I didn't eat last night.

think you can make some slices, mount them on a slide and take pics through a scope? that would reveal whatever beasties you have working their way through your system

 

[Chryso]

I am having trouble imagining that you moved from one city to another city and took six month old left over pesto with you.

 

[IceBergSLiM]

Originally posted by: Chryso
I am having trouble imagining that you moved from one city to another city and took six month old left over pesto with you.

I did! It was good pesto man! I took the pickles too! and some cans of tuna fish and some soup.

Groceries are expensive man. I don't know how minimum wage ppl live.

 

[rgwalt]

Originally posted by: IcebergSlim

Originally posted by: rgwalt
Some things preserved in olive oil (like the peppers you talked about) are heat-treated after canning/jarring to kill any bacteria/spores. Olive oil preserves the food by protecting it from oxygen. However, not all bacteria/spores require oxygen to thrive. In fact, some will only thrive in an environment devoid of oxygen.

The garlic in your pesto can harbor botulism. Had I seen this before you ate your pesto I would recommend a thorough heating before consumption. Now that you went ahead and tossed down, I would recommend keeping a phone nearby with 911 on speed dial. Botulism can strike very quickly, so good luck with that.

As a rule, don't eat any leftovers that are over a week old.

R

Im still alive as of....right now.

"In the United States an average of 110 cases of botulism are reported each year. Of these, approximately 25% are foodborne" So thats like 28 cases per year. Slim to none.

Just because the incident rate is low doesn't mean it won't happen to you. Dude, the pesto was 5 months old... Throw that shit away and make some fresh.

R

 

[IceBergSLiM]

just an update. I am fine. I passed the pesto this evening in what I would describe as an effortless normal movement. No botulism ftw!


oh yeah and the pics from above now work!

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[MovingTarget]

Hehe...good to know. I've never waited more than a week though. Of course I wouldn't eat it without proper heating. We used it to make a chicken-spinach-pesto sauce pizza. Sounds odd, by my fiancée is allergic to tomato sauce. It was still tasty though!

 

[MrPickins]

You ate that???
For free, no bet involved?

Disgusting.

 

[Canai]

Originally posted by: MrPickins
You ate that???
For free, no bet involved?

Disgusting.