Here's the deal: I want to make a huge jar of pesto (like 16+ oz.) to take on a month-long car camping trip with me. It'll be stored in a cooler with other perishables. I figure the pesto will really brighten up pasta sauces, sandwiches, and other ho-hum camping fare.
Should I make it without the cheese, and/or without the nuts and keep those separately? I'd rather just have it ready to go, all mixed up, for convenience. However, having it last for four weeks is really the key. Does anyone know if this will work?
Any other camping chow advice is really appreciated. In another thread, one poster suggested buying a tube of pre-cooked polenta and frying slices up with cheese on top. Normally that tube stuff is an abomination, but in the wilderness, seems like it might be just the thing after a long hike. Especially with pesto.