Never apologize... even for garlic

So I recently made a batch of arugula pesto. (Using my handy-dandy, just-taken-out-of-the-box Magic Bullet of course.) I had some wilting arugula in the fridge and I didn't want it to go to waste, so I threw it together with pine nuts, lemon juice, parm cheese, garlic, and olive oil in the Magic Bullet and processed away.

Well. I was a little short on the arugula. Like probably a cup short. And I wasn't thinking and just threw the 3 cloves into the mix. And the end product was really rather garlicky. I tossed in some extra salt and stirred in some extra olive oil, which helped cut back on the garlic, but it was like taking a cup of water out of the ocean. It helped, but not much.

But whatever! It's all good. Jeremy and I happen to love garlic, so despite leaving us with garlic breath for hours and hours, we enjoyed it. We just found that we didn't have to put quite so much on our linguine as if it were less garlicky pesto.

And by the way, if you melt a little butter and drizzle it over the linguine before stirring in the pesto.... mmmm. Magnificent! Really, what isn't made better with butter?