I like to have some pesto in the house, but I find myself tossing the jars before I finish them. I live in a pretty humid climate, so leaving it in a cupboard just breeds mold, but it gets solid in the fridge and I don’t always plan ahead early enough to bring it back to room temp in time to use it when I’m cooking. Is tupperware the answer? Is there a secret pesto storage trick you can share?
Spoon into ice cube trays, freeze, pop out into freezer bag and seal, store in freezer. That doesn’t solve your room temp issue, but it does fix the problem with it going bad.
I keep it in a glass jar in the fridge and hold the jar under the faucet running hot water when I want to use it. It will liquify pretty fast.
Well, that’s just really smart. Can’t believe I didn’t think of it myself. Thanks!