Basil pesto is happiest in the fridge. Since Dip Trip's Pesto is freshly made, without any preservatives or stabilisers, keep the bottle refrigerated and always use a clean, dry spoon. No dipping straight from the toast, please.

A Mumbai tip: Our heat and humidity mean pesto can warm up quickly if left on the kitchen counter. Take out only as much as you need, and pop the jar straight back into the fridge. If you’re serving pesto at a gathering, keep the jar chilled and refill the serving bowl in small batches rather than leaving the whole jar out.

How long does basil pesto last in the fridge? The pesto lasts 15-20 days in fridge. Always give it a quick sniff and check the colour and texture before using.

Does basil pesto need to be refrigerated? Yes. Fresh pesto should not be left sitting at room temperature for long, particularly in Mumbai’s warm weather.

Can you freeze basil pesto? Absolutely. Freeze it in small portions. Thaw only what you need and keep the rest frozen for your next pesto emergency.

Pro Tip: Add an extra layer of Extra Virgin Olive OIl to store for longer.

Basically, keep it cool, keep it covered and let your pesto live its best fridge life.

The difference between a pesto that makes you go back for another spoonful and one that simply tastes like a green pasta sauce comes down to the basics: fresh basil, good extra virgin olive oil, the right amount of garlic, nuts — and, most importantly, a flavour that tastes fresh rather than processed.

Flavour and Texture: If you’re buying fresh pesto in Mumbai, look for one with a bright basil flavour, a creamy-but-not-heavy texture and enough nuttiness to balance the herbs. A good basil pesto should work just as well tossed through warm pasta as it does spread on sourdough, spooned over a Caprese salad or served as a dip with crackers.

Flip the Bottle: At Dip Trip, we focus on ingredients and clean labels. Our fresh basil pesto is kept simple, fresh and flavour-forward, so you get the taste of basil without an overly oily or artificial aftertaste. This is a vegan and gluten-free pesto, made with extra virgin olive oil and no preservatives or additives.

When to reach for it: It’s the kind of pesto you can keep in the fridge and reach for when dinner needs to happen quickly or you want to add a zing to your basic meals.

Good pesto doesn’t need a long ingredient list. Authentic basil pesto traditionally starts with fresh basil, pine nuts, garlic, Parmesan, extra virgin olive oil and a little salt. The magic is in keeping those ingredients fresh and letting the basil shine.

Blending It Up: For a classic Italian basil pesto, gently blend fresh basil leaves with garlic and pine nuts, then add finely grated Parmesan and slowly mix in extra virgin olive oil. Don’t over-blend it — pesto should taste fresh and herby, not like green paste.

Can you make basil pesto without pine nuts? Absolutely. We actually prefer other nuts. Try walnuts, almonds or cashews work beautifully. Select Nut crushing size depending on how crunchy you like your pesto.

What makes pesto taste better? Fresh basil, good extra virgin olive oil make the biggest difference. And, of course, don’t be shy with the garlic.

The best part? We have done this work for you. An added benefit, Dip Trip's pesto is also vegan pesto with added superfoods to make this healthier and tastier. Once you have Dip Trip's Superfood Basil pesto in the fridge, pasta night, toast, sandwiches and even everyday Indian meals suddenly need very little convincing.