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Advice requested re. garlic [View all]
I'm making pesto by hand.
The garlic I want to use is the cache my SIL gave me. (Homegrown in her garden)
The garlic is fragrant.
But the cloves are uniformly but partially discolored. Ivory and cafe-au-lait.
Should I throw them away and use other garlic that's entirely ivory?
With ignorance, I'm considering that maybe the discolored part will be bitter and will ruin the pesto.
Your thoughts please?
7 replies
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= new reply since forum marked as read