Pesto - ok to use?

I agree with toscalily, a proper caterer told me that tip. It can last for weeks.
You can also add olive oil, stirred in, to revive it if has gone a bit cloddy.

I freeze mine, too, as I usually make about 20 little pots. (I can't stand the stuff but DH could live on pasta and pesto).

If here is no mould on it, it should be OK, as the oil and salt have preserving properties.

I think it's fine.

I keep pesto in fridge 2 weeks after I make it, then freeze.

Or freeze the whole lot right at making.

Here is a tip, f you want to keep homemade Pesto for any length of time cover with a thin layer of olive oil before storing in a glass (not plastic) jar with a lid in the fridge. It will keep for weeks. Yours is probably ok but if it has discoloured or smells off I would not use.

Should be fine.