• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

How long can pesto stay in the fridge?

Page 3 - Seeking answers? Join the AnandTech community: where nearly half-a-million members share solutions and discuss the latest tech.
Originally posted by: MrPickins
You ate that???
For free, no bet involved?

Disgusting.
Click to expand...

Well I must say the color and texture is the same from the day I made it. It was never the "light green" that the store bought one was. And I dont have a proper food processor so it was always a bit chunky. But still bangin!
 
Originally posted by: IcebergSlim
Originally posted by: MrPickins
You ate that???
For free, no bet involved?

Disgusting.
Click to expand...

Well I must say the color and texture is the same from the day I made it. It was never the "light green" that the store bought one was. And I dont have a proper food processor so it was always a bit chunky. But still bangin!
Click to expand...

Those pics look like moldy garbage threw up on itself.
 
Originally posted by: MrPickins
Originally posted by: IcebergSlim
Originally posted by: MrPickins
You ate that???
For free, no bet involved?

Disgusting.
Click to expand...

Well I must say the color and texture is the same from the day I made it. It was never the "light green" that the store bought one was. And I dont have a proper food processor so it was always a bit chunky. But still bangin!
Click to expand...

Those pics look like moldy garbage threw up on itself.
Click to expand...

the white bits are the garlic
 
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?
Click to expand...

no i wanted to see if it was still good to save the rest. There was alot.
Click to expand...
Sure, but it's still like 6 months old. Just make a new batch.
If you have more than you need, then freeze it.
Click to expand...

I froze what I didn't eat last night.
Click to expand...
I finally got to view the pics tonight. Why would you even consider eating that?

Throw that garbage out, seriously.

When I said freeze it, I meant to freeze what you didn't eat FROM A NEW BATCH.
Not that decayed, dark puke green filth you just posted pics of.

Even folks living on minimum wage and welfare wouldn't eat that.
 
Originally posted by: SampSon
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?
Click to expand...

no i wanted to see if it was still good to save the rest. There was alot.
Click to expand...
Sure, but it's still like 6 months old. Just make a new batch.
If you have more than you need, then freeze it.
Click to expand...

I froze what I didn't eat last night.
Click to expand...
I finally got to view the pics tonight. Why would you even consider eating that?

Throw that garbage out, seriously.

When I said freeze it, I meant to freeze what you didn't eat FROM A NEW BATCH.
Not that decayed, dark puke green filth you just posted pics of.

Even folks living on minimum wage and welfare wouldn't eat that.
Click to expand...

IT was that dark color from the very beginning!
 
Originally posted by: FoBoT
that looks kind of nasty
what the heck is pesto anyway
Click to expand...

* 2 cups fresh basil leaves, packed
* 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
* 1/2 cup extra virgin olive oil
* 1/3 cup pine nuts or walnuts
* 3 medium sized garlic cloves, minced
* Salt and freshly ground black pepper to taste
 
That's the nastiest pesto I've ever seen. When I make pesto it looks green like Kermit the Frog, not green like Oscar the Grouch.

What recipe did you use?

KT
 
Originally posted by: KeithTalent
That's the nastiest pesto I've ever seen. When I make pesto it looks green like Kermit the Frog, not green like Oscar the Grouch.

What recipe did you use?

KT
Click to expand...

yeah I dunno the basil became dark almost immediately.
 
Originally posted by: IcebergSlim
Originally posted by: KeithTalent
That's the nastiest pesto I've ever seen. When I make pesto it looks green like Kermit the Frog, not green like Oscar the Grouch.

What recipe did you use?

KT
Click to expand...

yeah I dunno the basil became dark almost immediately.
Click to expand...

Did you put any lemon juice in it? You should always put a little lemon juice to preserve the colour longer. Also make sure you put it in an air-tight container so it doesn't oxidize so fast.

KT
 
Originally posted by: KeithTalent
Originally posted by: IcebergSlim
Originally posted by: KeithTalent
That's the nastiest pesto I've ever seen. When I make pesto it looks green like Kermit the Frog, not green like Oscar the Grouch.

What recipe did you use?

KT
Click to expand...

yeah I dunno the basil became dark almost immediately.
Click to expand...

Did you put any lemon juice in it? You should always put a little lemon juice to preserve the colour longer. Also make sure you put it in an air-tight container so it doesn't oxidize so fast.

KT
Click to expand...

yeah thats what i forgot. next time.
 
Originally posted by: IcebergSlim
Originally posted by: FoBoT
that looks kind of nasty
what the heck is pesto anyway
Click to expand...

* 2 cups fresh basil leaves, packed
* 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
* 1/2 cup extra virgin olive oil
* 1/3 cup pine nuts or walnuts
* 3 medium sized garlic cloves, minced
* Salt and freshly ground black pepper to taste
Click to expand...

what do you do with that? make a sammich?
 
Originally posted by: FoBoT
Originally posted by: IcebergSlim
Originally posted by: FoBoT
that looks kind of nasty
what the heck is pesto anyway
Click to expand...

* 2 cups fresh basil leaves, packed
* 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
* 1/2 cup extra virgin olive oil
* 1/3 cup pine nuts or walnuts
* 3 medium sized garlic cloves, minced
* Salt and freshly ground black pepper to taste
Click to expand...

what do you do with that? make a sammich?
Click to expand...

you can put it on a toasted baguette as a spread or typically its used to toss with pasta or possibly even season some chicken.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top