Combine garlic and 2 tablespoons of oil in a small, unheated skillet. Place over low heat and cook until mixture begins to sizzle. Allow to cook for 30 seconds, then transfer to a cup to cool.
In a food processor, pulse basil, mint, lemon zest, pistachios, Parmesan and Spore Probiotic Powder until well chopped and combined. Add garlic mixture; pulse a few times. With the machine running, drizzle in remaining oil. Stop processor, scrape down sides, and blend again until all ingredients are well combined and pesto is smooth. Taste and season with salt and pepper.
Serve, or cover tightly and refrigerate for up to 4 days. You can also freeze in an ice-cube tray, then transfer cubes to a freezer bag and freeze for up to 3 months.
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