Pesto doesn’t always scream “I’m rotten!” like milk does. Instead, it gives subtler hints. Watch for these little red flags:
- Color change: Fresh pesto is a brilliant, bright green. If it starts turning a sad, dark brown or grayish-green, that’s oxidation—and a sign it’s past its prime. It won’t hurt you, but it’ll taste flat and lifeless.
- Mold: This one’s obvious, but check the surface and the edges of the jar. If you see fuzzy, white, green, or black specks, immediately say goodbye. Mold doesn’t negotiate.
- Off smell: You know that fresh, herbal, garlicky aroma? If it smells sour, rancid, or like a barn, it’s done. Trust your nose—it’s smarter than your optimism.
Fun fact: If you’re storing pesto with a layer of olive oil on top (a common trick to keep air out), that oil can go rancid before the pesto does. So if the oil smells like old crayons, the pesto underneath might still be fine—but I wouldn’t risk it.
How Long Does Pesto Last In The Fridge After Opening?
