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

Good Questions

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 MelissaEditor: 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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