Arugula Pesto
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Arugula pesto, with its vibrant peppery notes and fresh green hue, is a delightful culinary addition to pasta, sandwiches, and more. To preserve its distinctive flavor and bright color, proper storage is essential, especially given its fresh ingredients like arugula, garlic, nuts, cheese, and olive oil. Learn the best methods to keep your homemade or store-bought arugula pesto fresh and delicious for longer.
Storage Time
Arugula pesto can be safely stored in the refrigerator for 5–7 days. For extended freshness, it can be frozen for up to 3–6 months.
Temperature
Always keep arugula pesto refrigerated at a cool temperature, ideally between 0–4°C (32–39°F), to inhibit bacterial growth and maintain its vibrant quality.
Freezing
Yes, arugula pesto freezes beautifully! To freeze, spoon the pesto into ice cube trays, small airtight containers, or freezer-safe bags. For trays, once frozen solid, transfer the cubes to a larger freezer bag, pressing out excess air. A thin layer of olive oil on top of pesto in containers can help prevent freezer burn and oxidation. Thaw frozen pesto overnight in the refrigerator or directly add frozen cubes to hot pasta or sauces for quick use. While the texture might be slightly softer upon thawing, the flavor remains largely intact.
Signs of Spoilage
- A noticeable darkening or browning of the vibrant green color, indicating oxidation and loss of freshness.
- An off-putting sour, rancid, or overly pungent smell, distinct from its fresh aromatic scent, often due to oil spoilage or bacterial activity.
- The appearance of fuzzy white, green, or black mold spots on the surface, which means the pesto is no longer safe to consume.
- Excessive oil separation accompanied by a distinctly unpleasant, stale aroma.
