Advice requested re. garlic

[no_hypocrisy]

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?

[Trueblue Texan]

1. If you can...

I would cut off the brown parts, unless the color is part of the variety. If it's and indication of oxidation, aging, I'd use something fresh.

[no_hypocrisy]

2. Thanks! Will do!

[Think. Again.]

3. and remember to CRUSH it...

...not just slice it, if you want a stronger garlic flavor.

[magicarpet]

4. Yes,.. mashing it is the key.

A blender or food processor is a good idea. Make a nice paste.

Bon appetite.

[no_hypocrisy]

5. Reporting back

It's done. Took 2-3 hours of mashing in a large mortar and pestle.

The garlic was fine. However, I think I should have purchased new pignoli (pine nuts). I used the ones in the frig, but they were more than six months old. I ruefully discern a certain bitterness.

No, I'm not going to throw it out.

[Easterncedar]

6. Off pine nuts is why I only use walnuts

I had pesto last night on basil linguini. It was great! I use a food processor. It doesn’t take any time, and I get the nuts more like ground than paste, which is how my mother in law taught me to make and like it. She also used walnuts and more parsley than basil. But for her it was because she had walnut trees!

[erronis]

7. Oxidized garlic (brown) and stale pine nuts can ruin a meal.

However black garlic is delicious as a spread - like fig jam. (I don't think useful for cooking.)
https://en.wikipedia.org/wiki/Black_garlic