I recently made some pesto from scratch and my end result, while delicious, was overpowered by a strong garlic flavor, and not entirely in a good way. I'm talking about that sharp, spicy flavor that garlic sometimes imparts.
I would have added more basil if I had it on hand, but I used all of my stash in the first go-round.
What else could I add to lessen the flavor? Is there a general purpose ingredient for this situation?