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.
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.
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.
Regular lube often contains silicone. I assume ingesting small quantities won’t be that bad, since all the genital and anal membranes are already pretty permeable, but I wouldn’t push my luck by licking it off.
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.)
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.
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.
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
Good point. Iirc, it’s about 10% after a good reduction. My cooking mirin is 8% by volume, and you wouldn’t want to use much or risk overpowering the sauce, so it’s a pretty miniscule amount.
None the less, people who avoid it for religious reasons or medical reasons should keep it in mind.
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.
Well the problem is that pesto, much like edible lube, has a short shelf life.
Found the Italian.
Pesto Erecto (new band name just dropped rose up)
Sounds like a spell in the Italian dub of Harry Potter.
The lube tasted good but the handjob was kinda weird.
Eeeh! I put a tonne of garlic in my pesto. As much as I love pesto, I don’t want it in my bussy.
That’s why after making pesto you make all things pesto for like a fuggin week or more.
You can freeze it.
I don’t think frozen lube would be very useful…
Depends on your kinks
Can vouch
It does??
-Signed me having just eaten a sandwich with jarred pesto that’s been in my fridge for over a month
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.
usda.gov/…/vegu-recipe-august-23-pistachio-pesto.…
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.
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.
Is it just about flavoring, or is regular artificial human lube unsafe to ingest (in small quantities)?
Dunno never used it, but for the purposes of comedy I decided to correlate it with pesto. I’m not a sane man.
Regular lube often contains silicone. I assume ingesting small quantities won’t be that bad, since all the genital and anal membranes are already pretty permeable, but I wouldn’t push my luck by licking it off.
Nothing goes bad as fast as raspberries
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.)
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.
Holy shit now that’s a basil leaf. My leaves are weak
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.
Ahh neat! Okay, you made me feel a little less self conscious about my basil, lol thank you
Ahah! We don’t basil shame here! All basil is good basil :)
Well then I regret to inform you that I was away for a long weekend a few weeks back and they died of thirst 😭
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
Look at that magnificent leaf. Wooow.
Just a heads up: when cooking, not all alcohol evaporates. A lot of it stays. I don’t remember the percentage but there are articles online.
Good point. Iirc, it’s about 10% after a good reduction. My cooking mirin is 8% by volume, and you wouldn’t want to use much or risk overpowering the sauce, so it’s a pretty miniscule amount.
None the less, people who avoid it for religious reasons or medical reasons should keep it in mind.
The bible says nothing about pesto pizza!
This is pasta erasure
You know why I also love all of these? Because I love biodiversity
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.
You like pancakes? Well then you must hate waffles.
Corporate wants you to find the same picture etc etc.