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.