+
Home Cooking

Taming raw garlic in Kale Pesto

MSK | Mar 24, 201512:35 PM     3

I made a great Kale Pesto last night that basically required all the ingredients to be piled into the cuisinart and pureed. Healthy, easy and delicious.

The only hitch was that the "whole garlic" was left uncooked. Consequently, it left a strong, pungent taste that lingered for quite some time (if you get my drift). I love cooking with garlic but have learned my lesson that in the future, it should be roasted or sauteed for this recipe so it will not be so sharp.

My question is - what can be done to tone down the garlic in the approx 1 pint of extra pesto I had made to save for future use?

Will freezing the pesto do the trick? Adding lemon? If I heat it I am afraid it will separate.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

21 Tropical Touches to Turn Your Place into Paradise
Home

21 Tropical Touches to Turn Your Place into Paradise

by Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

8 Global Online Cooking Classes for a Taste of Travel at Home
Shop

8 Global Online Cooking Classes for a Taste of Travel at Home

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

The Hawaiian and Not-So-Hawaiian Histories of the Mai Tai
Spotlight Interviews

The Hawaiian and Not-So-Hawaiian Histories of the Mai Tai

by Paige Feldman | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 Pineapple Drinks That Go Beyond Piña Coladas
Recipe Round-Ups

11 Pineapple Drinks That Go Beyond Piña Coladas

by Jessica Gentile | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.