Pesto Production Technology

Dears,

I have been working on a project where I need to make pesto production plant and have stuck on few points.

We will produce/pack pesto genovesa and other fine products on the same equipment. 

Process as following: 

1.) We will do the pesto production in universal vacuum cutter as a batch production ( one batch should take around 10-15 min). 

we wont add preservatives

2.) after production pesto is transfered to buffer tank

3.) than it is filled in glass jar (on the top of the pesto olive oil is dossed) 

4.) than it will go through pasteurisation tunell

Here are questions where I have stuck 

1.) How to achieve maximum shelf life (stored in room temperature) if we wont use preservatives 

2.) What could be the maximum shelf life for such a product? Do anybody has experience? 

3.) We are planing to do filling whole day long and here is my concern - how long through the day we can do the filling without doing CIP for the filling system. ( we are planing to do 8-16 h work days). 

4.) What is the recommended pasteurisation regime for pesto?

Take it account that all the ingredients will be fresh and washed. 

It is very hard to find process information about this product - maybe somebody can recommend some good hadbook as well. 

What is your target finished pH?