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How long can pesto stay in the fridge?

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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:
Click to expand...

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

pics are missing.
Click to expand...

I'm eating. your impatient.
 
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:
Click to expand...

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

pics are missing.
Click to expand...

I'm eating. your impatient.
Click to expand...

i figured you were just gonna stiff us for a picture.... again.
 
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:
Click to expand...

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

pics are missing.
Click to expand...

I'm eating. your impatient.
Click to expand...

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

never! i've never stiffed ATOT
 
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?

 
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:
Click to expand...

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

pics are missing.
Click to expand...

I'm eating. your impatient.
Click to expand...

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

don't say "stiff" when talking to a pimp
 
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.
 
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.
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I made it fresh from my garden. no exp. dates.
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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...
 
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.
 
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
 
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
Click to expand...

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.
 
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.
 
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...

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

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.
Click to expand...

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

 
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!
 
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