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[–] 53 points 1 month ago (17 children)

Well the problem is that pesto, much like edible lube, has a short shelf life.

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  • [–] 47 points 1 month ago (5 children)

    Well the problem is that pesto, much like edible lube

    "They're the same picture" meme

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  • [–] 30 points 1 month ago (3 children)
  • [–] 14 points 1 month ago (3 children)
  • [–] 10 points 1 month ago* (last edited 1 month ago) (2 children)

    It does??

    -Signed me having just eaten a sandwich with jarred pesto that's been in my fridge for over a month

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  • [–] 12 points 1 month ago (1 child)

    Depends on the pesto and how many preservatives. If it's commercial pesto, likely lasts longer, has more preservatives and stuff like Citric acid to lower pH, just better/cleaner manufacturing processes.

    If it's homemade, something like 3 days if refrigerated constantly.

    https://www.usda.gov/sites/default/files/documents/vegu-recipe-august-23-pistachio-pesto.pdf

    They're usually worried about stuff like botulism. Garlic in oil specifically creates an environment that is really good for it, since it's low in oxygen, warm, the garlic can carry the spores from the soil, and it has the garlic for nutrients. Pesto similarly has lots of garlic in oil, but also Parmesan and nuts and pretty high risk since it's not acidic.

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  • [–] 4 points 1 month ago

    This is not why I always add lemon juice to the blender when I'm making pesto, (it's because I like the spark, also I'm not that fond of garlic so I barely use any, and yes I like it blender-smooth, shoot me) but it does seem to last longer.

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  • [–] 21 points 1 month ago (8 children)

    Pesto pasta with "bowties" is my 4yos favorite food. Fresh is great if I can, but jarred is fine-- just it keeps selling out.

    Wanna know my secret ingredient? I add Japanese mirin, boiled down, which adds a unique sweetness. It was a happy accident, as I like to add an alcohol or acid when cooking meat (in this case, Italian sausage), and used it to deglaze the pan and use said pan to mix pasta and sauce together. No idea why it works well with basil and pine nuts, though.

    (Also always remember to use pasta water on the sauce too, just a bit to add the starch.)

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  • [–] 14 points 1 month ago (7 children)

    Your four year old has fantastic taste! Or maybe I have the taste of a four year old. Maybe we're both fantastic. Who's to say?

    I enjoy making my pesto thicc, and then I serve it with lots and lots of fresh, juicy tomatoes. Used to grow this massive basil. I'd grab a few leaves and quickly whip up some pesto with that. So good.

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  • [–] 9 points 1 month ago* (last edited 1 month ago) (4 children)

    Holy shit now that's a basil leaf. My leaves are weak

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  • [–] 4 points 1 month ago (3 children)

    Ah, it depends on the type of basil. This is a variety called mammoth, or lettuce leaf because of how large the leaves are. It's not the same as genovese.

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  • [–] 2 points 1 month ago (2 children)

    Ahh neat! Okay, you made me feel a little less self conscious about my basil, lol thank you

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  • [–] 7 points 1 month ago

    I think it's the oil! I did learn that babies benefit from a higher percentage of fats, especially healthier oils like olive oil. It's just funny you wouldn't think of it as a kid food, haha

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  • [–] 6 points 1 month ago

    The bible says nothing about pesto pizza!

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  • [–] 4 points 1 month ago

    You know why I also love all of these? Because I love biodiversity

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  • [–] 3 points 1 month ago

    This is pasta erasure

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  • [–] 1 point 1 month ago

    You like pancakes? Well then you must hate waffles.

    Corporate wants you to find the same picture etc etc.

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  • I prefer accents of fresh basil to the pesto. I'm not big on nuts (heh) and, no matter which recipe I've tried, the sauce itself often comes out less flavorful.

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