Can I Tame the Flavor of Raw Garlic in a Finished Dish?

Can I Tame the Flavor of Raw Garlic in a Finished Dish?

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Emma Christensen
Jan 18, 2013
Q: I recently made a broccoli pesto using raw garlic. I only used one medium clove, but the garlic was very pungent (especially when we ate leftovers a couple days later). Is there a way to tone down the garlic in a recipe after you've already made it? Sent by Melissa Editor: Readers, any ideas or experiences with taming the flavor of raw garlic post-facto?
Related: Smart Tip: Peel an Entire Head of Garlic in 10 Seconds (Image: Winter Greens Pesto/Sara Kate Gillingham-Ryan )
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