Nope, there's no cure if you're a freak for garlic and basil; might as well suck it up and make the BEST dang pesto you can. I'm partial to The Byrdfeeder recipe myself. Here it comes.
4 cups fresh basil
1 cup raw walnuts
1 bulb garlic (the entire head)
1 cup olive oil
1/2 - 1 cup freshly grated Parmesan or Romano cheese, or a combination (I like less cheese)
a liberal amount of coarse ground black pepper (24 turns at least)
coarse sea salt to taste (taste pesto after adding cheese, then add salt; otherwise, you may over-salt your creation)
In a food processor, grind basil, garlic, and walnuts; slowly add olive oil with motor running; add cheese and pepper, and mix quickly; taste, add salt, adjust. Yep, it's that simple to make pesto.
The Almost Perfect Bite: pesto and tomato