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 )