**Dilution is the most dependable fix.** There’s no general-purpose ingredient that reliably neutralizes raw garlic’s sharpness.

For your pesto, add a little at a time, then taste:

- **More pine nuts or walnuts:** These increase the amount of pesto and soften the garlic’s impact.
- **More Parmesan:** Helpful if the pesto can take additional salt.
- **A little more olive oil:** Useful for adjusting consistency as you add nuts and cheese. Too much can make the pesto greasy.
- **Ricotta or cream:** These dilute the garlic and give you a milder, creamy sauce.

You can also **use less pesto per serving**, tossing it with more pasta or vegetables. A spoonful of ricotta mixed into each portion is an easy way to rescue dinner.

Gentle cooking can mellow raw garlic, though heating the finished pesto will also change the basil’s fresh flavor. Lemon juice may improve the balance, but it won’t reliably remove the garlic burn.

For the next batch, start with a small amount of garlic and taste before adding more; individual cloves vary considerably in strength.