Pestle + Mortar Sauces, Galway (2026)

12/10/2026

Let the good times roll… with a little green pesto! 🌿💚

This Potato + Vegetable Baked Rotolo combines potatoes, courgette ribbons and roasted red peppers with creamy spinach, mascarpone and fresh green basil pesto - all finished with a golden mozzarella and Parmesan topping🤌🏼

Save this recipe for your next cosy dinner 👇

INGREDIENTS
• ½ onion, finely chopped
• 220g fresh spinach
• 80g mascarpone cheese
• 100g Pestle + Mortar Fresh Green Basil Pesto
• 2 medium red peppers, halved and deseeded
• 2 medium courgettes, sliced lengthways into ribbons using a potato peeler
• 6 medium potatoes, peeled and sliced into thin rounds, 4–5mm thick
• 100g grated mozzarella
• 40g grated Parmesan
• 1 tbsp olive oil
• Salt, to taste
• Chives to garnish, optional

METHOD
1️⃣ Preheat the oven to 180°C fan / 200°C conventional. Grease an ovenproof baking dish with a little of the olive oil.

2️⃣ Gently simmer the potato slices in salted water for 5–7 minutes, until flexible but still holding their shape. Drain carefully and cool slightly.

3️⃣ Brush the peppers with a little oil and roast for 20–25 minutes until softened. Cool slightly, then cut into strips.

4️⃣ Heat the remaining oil in a frying pan. Soften the onion for 5–7 minutes, then add the spinach and cook until wilted. Let any excess liquid evaporate. Remove from the heat, stir in the mascarpone and pesto, and season to taste.

5️⃣ Lay a courgette ribbon flat. Arrange a few overlapping potato slices along it, leaving a little courgette exposed at one end. Add a thin layer of the spinach mixture and a strip of pepper. Roll carefully and place upright in the dish, spiral facing up. Repeat, packing the rolls snugly together. Spoon any leftover filling around them.

6️⃣ Top with mozzarella and Parmesan. Cover with foil and bake for 25 minutes. Uncover and bake for another 15–20 minutes, until golden and the vegetables are tender. Cover again and cook longer if needed.

7️⃣ Rest for 5 minutes, garnish with chives and serve with a crisp green salad.

💡 Overlap two courgette ribbons if you need extra length for rolling.

Green Pesto • Potato Rotolo • Vegetable Recipes • Comfort Food • Dinner Inspiration • Pestle + Mortar

11/10/2026

A little spoonful, a lot of flavour🌿

Our Fresh Green Basil Pesto combines fragrant Irish grown basil, extra virgin olive oil, Grana Padano cheese and roasted pine nuts for a delicious finishing touch.

Toss through warm pasta, spread onto sourdough or spoon over roasted vegetables. Simple food, beautifully flavoursome.

Made in Ireland. Available in Tesco. 💚

Pestle + Mortar • Fresh Basil Pesto • Made in Ireland • Tesco • Everyday Meal Inspiration

07/10/2026

A classic with a twist 🌿

Save this Fish Pie topped with Pesto Mash Recipe for when you are craving the ultimate comfort food moment. Fresh Green Basil Pesto adding vibrant flavour to every bite 🍴

Serves 4-6
Ingredients:

Sauce

- 25g butter
- 25g plain flour
- 400ml milk
- 1 tsp mustard, Dijon or English
- Salt and pepper to taste

Mashed potato

- 50ml Milk
- 1kg Potatoes, peeled and chopped
- 100g Pestle + Mortar Fresh Green Basil Pesto
- Salt and pepper to taste

Filling

- 400g mixed fish cut into bite-sized pieces
- 1 onion chopped finely
- 150g mixed frozen vegetables
- Oil for cooking onions

Method:

Preheat the oven to 200°C/180°C Fan (ovens vary, check your food during the cooking time)

Sauce

1. Put the butter in a pot and melt, add plain flour and heat gently, stirring regularly. Add in the mustard and cook for 1-2 minutes until it’s a smooth paste.
2. Gradually whisk in 400ml milk using a whisk. Bring to a soft boil, stirring to avoid any lumps and sticking at the bottom of the pot. Lower the heat, cook for 3-4 minutes until thickened and set aside.

Mashed Potato

1. Add the potatoes to a pot of boiling, well-salted water and boil for 10- 15 minutes. Do fork them to see if they are fully cooked before draining the water. Add in the milk and mash them well. Add a little more milk if needed. Stir in the pesto, distributing it throughout the mash and set aside.
Filling
1. Heat a pan, add oil and sauté the onions for 3-4 minutes until translucent. Add the mixed fish, onions and thawed vegetables to the ovenproof cooking dish, pour over the sauce and mix well. Add the pesto mash to the top of the pie and cook for 25 to 30 minutes until the top is golden. Allow to cool for a couple of minutes before serving.

Good to know!

You can use smoked fish, prawns, white fish, salmon or trout with the bones or shells removed.
Mixed frozen vegetables are excellent in this dish; just let them thaw beforehand and remove the excess water. You can omit the mustard if you prefer.

02/10/2026

October weekends 🤝 Home-baking

These savoury muffins are made with butternut squash and swirls of Irish basil pesto adding flavours inspired by Italy to your Autumn baking.

Butternut squash muffins
Makes 8

Ingredients:
200g self-raising flour
1 tsp baking powder
1 tsp garlic granules
1 tsp onion granules
100g cooked butternut squash cubes
½ tsp salt
2 eggs
80ml milk
60g cheddar cheese
140g basil pesto

How to:
1. Preheat the oven to 180 °C. Grease a muffin tray thoroughly and set it aside.
2. Add the flour, baking powder, salt, garlic and onion granules to a bowl and mix thoroughly.
3. In a separate bowl, add the milk, eggs, cheese and pesto and mix thoroughly. Add the wet ingredients to the bowl of dry ingredients and mix till it is like a thick batter. Fold in the butternut squash or pumpkin until it is evenly distributed in the batter. If the batter is too stiff, add a splash of milk to loosen it.
4. Distribute the batter evenly into the muffin tray and bake for 20 to 25 minutes until the tops are golden. Use a toothpick or skewer to check if the centre is fully cooked and if not, allow a further 5 minutes of cooking time. Allow to cool on a wire rack.

The muffins freeze really well, just defrost and pop in the airfryer for 10 mins at 170°c and enjoy.

thisisirishfood healthyhalloween baking muffins snack familybaking recipes foodforsharing treatnottrick halloween autumnbaking gourds irishbasil italianinspired bakingwithlove❤️ easyfood

29/09/2026

Chicken with Wild Mushrooms featuring Pestle + Mortar Fresh Green Basil Pesto and Crème Fraiche Sauce💚

A deliciously warming and comforting dish - ideal for cosy evenings at home✨

Ingredients:

- 4 Chicken Thighs, Skin On
- 160g Mixed Wild Mushrooms, Sliced
- 2 Cloves of Garlic, Minced
- Splash of White W**e
- 2 Sprigs of Fresh Thyme
- 1 Tbsp. of Rapeseed Oil for Frying
- 150g Crème Fraiche
- 100g Green Pesto
- Salt + Pepper to Taste

Garnish:

Some Sprigs of Fresh Herbs + a Few Tsps. of Green Pesto

Step 1:

Heat the oven to 190°c. Season the chicken thighs with salt and place on a baking tray in the centre of the oven. Cook for about 25 minutes until the juices run clear. Remove them when fully cooked.

Step 2:

Heat a skillet pan over a medium heat, add the rapeseed oil, add in the mushrooms and thyme sprigs and sauté gently for 2 minutes. Add in the minced garlic, cook for about 1 minute, add in the white w**e and cook for a further 2 minutes, remove from the heat.

Step 3:

Add the pesto to a saucepan, heat very gently and stir in the crème fraiche. Remove from the heat after one minute.

Step 4:

Arrange the cooked chicken thighs in a serving dish, add the cooked mushrooms and drizzle the sauce over. Add a couple of tsp of green pesto and fresh herbs, serve immediately.

Tips!
If you don’t have wild mushrooms, button or chestnut work wonderfully.

27/09/2026

Pesto Fried Eggs are quick, convenient, healthy and ready in minutes 🍳🌿

Want to try it for yourself? Here’s what you need👇🏼

Per Person:

- 2 Eggs
- 1 Tbsp. Pestle + Mortar Fresh Basil Pesto
- Your Choice of Bread, to Dip

Step 1:

Heat a non-stick pan over medium heat add the eggs to the pan and add in the green pesto around the perimeter.

Step 2:
Fry the eggs until the white is set and the edges are crispy.

Step 3:
Serve immediately with bread or toast.

We just know you will enjoy if you try💚

recipeoftheday thisisirishfood loveirishfood irishfoodproducers irishfoodies

24/09/2026

A great way to get some vitamin D, as well as a gorgeous lunch or dinner full of flavour, is with these mushroom, onion and basil pesto flatbreads.

Mushrooms are rich in vitamin D, which is great for boosting our reserves.

These flatbreads are simply put together; layer cooked mushrooms and softened onions on top, then pop them into the oven for 10 minutes (preheated to 200 degrees C/180 fan oven). Remove, drizzle with green basil pesto, top with some rocket leaves and a sprinkle of Parmesan.

Tortillas are a good swap for flatbreads - and these taste just as good served cold or hot!

Find our basil pestos on-shelf in Tesco Ireland stores, always made with Irish grown basil (all year round).

Basil pesto , flatbread toppings , vitamin d foods , easy lunches , irish food , mushroom recipes , irish basil , family food

20/09/2026

Elevate at home brunching with this lovely recipe for Soft-baked Egg in Puff Pastry with Pesto 🌿

Makes 6

Ingredients:

6 eggs
1 sheet of ready rolled puff pastry (320g)
9-10 cherry tomatoes halved
3 slices of Parma ham sliced up into small pieces
100g Green Pesto
Pinch of nutmeg for each cup
Basil to garnish

How to:

1. Preheat your oven to 190°C. Grease a muffin tin.
2. Cut the puff pastry into six even squares. Place each pastry square into the holes of the muffin tin, then push down to the bottom. Mould the pastry squares, making sure to fold over the top to create a lip on each.
3. Add an egg to each of the pastry cups. Place tomatoes and Parma ham around the yolk in each pastry cup. Sprinkle a pinch of nutmeg on top of each. Bake in the oven for 12 to 15 minutes (depends on your oven, as it may run hotter or cooler than normal). The yolk should be soft and the pastry golden. Serve immediately, drizzled with a generous amount of pesto and garnish with basil leaves.

Tips!
Ordinary ham or bacon can be used instead of Parma ham
Black Pepper can be used instead of nutmeg. The cups can be eaten the next day in a lunchbox; the egg will not be soft at that stage but delicious nonetheless.

Serve with fresh salad 🥗

Brunch • Recipe • Brunch Ideas • Home Cooking • Eggs • Brunchy Eggs • Soft Baked Eggs • Pesto • Irish Pesto • Pesto Lovers

18/09/2026

A stunning basil pesto and beef calzone pizza recipe below ⬇️ for Italian-inspired evening perfection 🍃

Utterly simple to make, just a few ingredients will have your pizza transformed into calzone! A pocket full of flavour that you can also dip into pesto left over from the recipe… What are your favourite calzone fillings?

Pesto & beef calzone pizza
Makes 3

Ingredients:
500g Pizza dough
100g Tomato sauce
150 Mozzarella cheese
10 Cherry Tomatoes halved
300g Beef mince
½ Onion, sliced finely
1 Clove garlic, minced
100g Basil pesto plus 40g for dipping the cooked Calzone

How to:
1. Preheat the oven to 200°C
2. Add oil to a pan, add the sliced onions and cook for 2-3 minutes until translucent. Add in the beef and cook for 5 minutes until browned, add the garlic, cook for 1 minute and set aside.
3. Divide the dough into 3 even amounts. Flour your surface, roll out the dough into a round, flat disc. Add the tomato sauce to one half of the dough, the nearest to you, leaving a good ½ inch edge for sealing. Add the beef mince to the top of the sauce, top with mozzarella, pesto, and tomatoes. Fold over the pizza dough so it forms a half circle. Crimp and fold the dough so the Calzone is well sealed. Brush the top of the calzone
with oil.
4. Transfer the Calzone to a floured baking tray or pizza stone and bake for 20 minutes until the dough is fully cooked and browned.
5. Dip the cooked calzone into the pesto for an extra hit of pesto goodness.

Calzone Pizza • Recipe • Pesto • Weekend Vibes • Delicious Dishes • Home Cooking • Foodies

16/09/2026

Delicious homemade Cheese Burger with Pickled Onions and Pestle + Mortar Fresh Green Basil Pesto🍔

Recipe for four is here👇

Firstly - get those onions pickled

- ½ red onion sliced thinly in rounds
- Juice of ½ a lemon

- Put the sliced onions in a ziplock bag and squeeze in the lemon juice, seal and set aside to pickle (about 20 minutes)

For the Burgers:

- Add 680g minced beef to a mixing bowl, add in 1 tsp salt and ½ tsp pepper and mix it together thoroughly.

- Shape the burger mix into 1 inch thick rounds.

- Pop the burgers onto your Pan and cook them until golden brown on both sides, ensuring each one is cooked through.

Dress it well!

- 1 mozzarella pack (150g) sliced into rounds
- 1 large tomato sliced in to rounds
- 8 lettuce leaves
- 4 burger buns sliced in half
- 4 tablespoons of Pestle + Mortar Fresh Green Basil Pesto

- Add the mozzarella on top of the cooked burgers after flipping them over.

Stack the burger buns with the beef burgers, lettuce, pickled red onions and sliced tomato.

Spoon the pesto over the burger, pop on the bun top and serve – perhaps with potato wedges or chips with a teaspoon of pesto over the top, a green salad or delicious sweet potato fries!

Enjoy💚

Pestle + Mortar • Pesto • Delicious Food • Burgers • Recipe • Love Irish Food

Pestle + Mortar Sauces

12/10/2026

11/10/2026

07/10/2026

02/10/2026

29/09/2026

27/09/2026

24/09/2026

20/09/2026

18/09/2026

16/09/2026

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