Following on from my post of FSC’s High Potency High Potency Whole Bulb Garlic I thought I would share a tasty way of including raw garlic into your diet. It’s such a quick and easy recipe to make, with the added benefit of knowing exactly what went into your pesto. 
 
Remember one of the main compounds found in garlic is allicin. Allicin is produced when the garlic clove is chopped or crushed - it also gives garlic its strong smell. Allicin has been found to reduce inflammation and has antimicrobial properties. Unfortunately its destroyed when heated - so to get the full benefits from garlic we need to eat it raw and ideally leave it to rest for 10-15minutes or so after chopping/crushing. 
 
Ingredients
  • 1 handful fresh basil
  • 1 handful fresh baby spinach 
  • 2 tablespoons parmesan 
  • 2 cloves garlic
  • 1/2 pine nuts 
  • big drizzle of olive oil 
  • pinch of salt
  • pinch of pepper
 
Method
  1. Add all ingredients to a blender and blend - it really is that easy! If your would prefer a more runny consistency add more avocado oil.
  2. Store in a glass jar in the fridge for no more than 3days.
  3. ENJOY