Over a lifetime, Cousin Martin and I have traveled to many faraway places together. In Australia, I watched him eat a witchetty grub in an Andrew Zimmern-like moment that, for me, sealed his reputation as an omnivore. So when I suggested we make pesto a couple of weeks ago, and he informed me he doesn't like garlic, I was stunned. My first thought: how did I not know? My second thought: roast the garlic! The flavor of raw garlic can be harsh, but slow cooking mellows and sweetens the garlic, so that's what we did. Then, we added some roasted red peppers, also sweet, and fruity extra virgin olive oil. The pesto, which I tossed with pasta and extra parmesan cheese, almost won my cousin over. Not quite, but almost. My husband Ted and I happily polished off every leftover mouthful.