- 1). Store homemade pesto in a sealable plastic container or glass jar. If you are freezing the pesto, the container or jar should be freezer safe. You can also use ice cube trays to freeze individual serving sizes. Place the tray inside a plastic freezer bag and squeeze out all the air when sealing.
- 2). Skip the Parmesan cheese if you are freezing pesto. It does not freeze well. You can add Parmesan cheese after it thaws before serving.
- 3). Cover the pesto with an additional layer of olive oil before sealing the jar or container, or putting the ice cube tray in the freezer bag. This will prevent the pesto from turning a dark color and help it maintain its bright green color.
- 4). Store homemade pesto in the refrigerator for one to two weeks. In the freezer, it will keep for about three to four months.
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