That half-jar of pesto in your fridge doesn't have to go to waste. Beyond the obvious pasta toss, pesto works as a flavor shortcut in almost anything — eggs, sandwiches, roasted vegetables, even salad dressing. Here are 7 easy ways to use up leftover pesto before it loses its color and flavor.
1. Stir It Into Scrambled Eggs
Add a spoonful of pesto to eggs right before they finish cooking. The basil and garlic turn a plain breakfast into something that tastes like you tried.
2. Spread It on Sandwiches Instead of Mayo
Swap mayonnaise or butter for a thin layer of pesto on any sandwich — it works especially well with turkey, mozzarella, or roasted vegetables.
3. Toss It With Roasted Vegetables
Roast vegetables as usual, then toss them in a spoonful of pesto right out of the oven while they're still hot. The residual heat loosens the pesto into a light coating.
4. Mix It Into Salad Dressing
Whisk one part pesto with two parts olive oil and a splash of lemon juice for an instant vinaigrette. No extra herbs or garlic needed — the pesto already has both.
5. Use It as a Pizza Base
Skip the tomato sauce and spread pesto directly on pizza dough before adding cheese and toppings. It pairs particularly well with chicken, cherry tomatoes, and mozzarella.
6. Stir It Into Soup
A spoonful of pesto stirred into tomato or vegetable soup right before serving adds depth without any extra chopping or cooking.
7. Use It as a Marinade
Coat chicken, shrimp, or tofu in pesto and let it sit for 20-30 minutes before cooking. The oil in the pesto helps the marinade cling, and the basil crisps slightly when seared.
How Long Does Pesto Last in the Fridge?
Store-bought pesto typically lasts 7-10 days in the fridge once opened, if kept in an airtight container with a thin layer of olive oil on top to prevent browning. Homemade pesto lasts about 5-7 days. If you won't use it within that window, pesto freezes well for up to 3 months — ice cube trays make it easy to portion out.
Frequently Asked Questions
Can you freeze leftover pesto? Yes. Spoon it into an ice cube tray, freeze until solid, then transfer the cubes to a freezer bag. Each cube is roughly one tablespoon, making it easy to thaw only what you need.
Why did my pesto turn brown? Basil oxidizes when exposed to air. A thin layer of olive oil on top of stored pesto, and a tightly sealed container, slows this down significantly.
Can I use leftover pesto that's slightly separated? Yes — pesto naturally separates as it sits. Just stir it back together before using; it doesn't affect the flavor or safety.
Does pesto need to be cooked before eating?
No, pesto is typically used uncooked or added at the end of cooking, since heat can dull the fresh basil flavor.
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