Does homemade pesto spoil if not refrigerated?

Homemade pesto can spoil quickly if left unrefrigerated due to the presence of fresh basil, garlic, and olive oil. Basil is particularly prone to spoilage and can develop bacteria when exposed to warm temperatures. Therefore, it's essential to store homemade pesto in an airtight container in the refrigerator to prevent spoilage.

Here are some tips for storing pesto:

1. Refrigerate: Store your homemade pesto in an airtight container in the refrigerator for up to 3-5 days.

2. Cover with Oil: To help preserve the pesto and prevent oxidation, cover the surface of the pesto with a thin layer of olive oil before storing it.

3. Freeze for Long-Term Storage: If you're not planning to use the pesto within 3-5 days, you can freeze it for longer storage. Place the pesto in ice cube trays or small airtight containers and freeze. Frozen pesto will keep for up to 3 months. To use, thaw the frozen pesto in the refrigerator overnight or at room temperature for a few hours before using it.

Remember, it's always best to follow a "when in doubt, throw it out" approach with homemade pesto. If you notice any signs of spoilage, such as discoloration, off odors, or a slimy texture, discard the pesto immediately.