Great looking recipies. I've made things similar to a couple of them, but I've never thought that they would keep for 12-13 days. Mike, can you provide some more detail about what conditions you've kept them in? I'm wondering how well they'd work in the late summer in the Sierras, with a possibility of routine 90 degree days.
Because I'm skittish, whenever I've done (vegan) pesto like this, I start with it frozen. Works well if you're meeting folks at the trailhead--we often have a cooler for ingredients for a "real" meal the night before anyway, and then the sauces can be frozen and stay chilled in your pack for most of the first day, at least.