ChatterBank1 min ago
Every year I make a batch of Wild Garlic Pesto which keeps for 12 months as long as I use sterile jars and keep the pesto covered in a slick of olive oil when it is opened and in the fridge. I now want to make Lovage Pesto using the same method, but all references I have seen to it say "store in fridge for two weeks". Why not 12 months unopened like the Wild Garlic version ? Has anyone got any feedback on this, please ?