Pestle + Mortar Sauces, Galway (2026)

26/05/2026

Courgette ribbons, creamy feta, pesto chickpeas & toasted pine nuts 🌿🍋

This salad is fresh, filling and comes together in minutes - the perfect easy lunch or summer side.

Save this one for your next no-fuss meal 💚

Ingredients:
 • 1 can chickpeas, drained & rinsed • 80g feta cheese • 1 large courgette • 12–14 baby tomatoes, halved • 1 tub basil pesto (140g) • 10g toasted pine nuts • Squeeze of lemon juice + wedges • Basil leaves to garnish

Method:

1. Mix the chickpeas with ¾ of the pesto in a bowl.
2. Use a vegetable peeler to make ribbons from the courgette.
3. Arrange the courgette ribbons in a serving bowl and spoon over the pesto chickpeas. Add the tomatoes, crumble over the feta, drizzle with the remaining pesto and sprinkle with toasted pine nuts.
4. Finish with a squeeze of lemon juice and fresh basil leaves.
Simple, fresh & full of flavour ✨

22/05/2026

BBQ Season is officially here 😎

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 BBQ or 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💚

20/05/2026

A perfect pairing, pesto and eggs. Here’s a terrific, quick and simple (but supremely tasty) recipe for stir fried rice topped with egg and, of course, fresh green basil pesto. Ideal for an easy, speedy supper after a busy day, or for a flavoursome mid-week lunch or dinner.

We only use Irish grown basil in every batch of our pesto, carefully crafted by our team in Galway.

Stir-fry pesto rice topped with a fried egg

Serves 2

Ingredients

250g cooked rice (long grain), cooled
2 eggs
2 spring onion, finely chopped
50g peas (frozen)
2 tbsp basil pesto

How to

Heat a pan and spray with oil, add in the rice and cook for 2 minutes. Add in the peas, cook for a further 2 minutes, stirring a couple of times and remove the pan from the heat. Add in the spring onions and the pesto and stir thoroughly. Keep the rice warm in a low oven.
Fry your eggs in a pan to your liking.

Divide the rice between 2 serving bowls, top with the fried eggs, a sprinkle of spring onion and add a drizzle of pesto over the top.

Good to know

You can use any leftover rice, whole grain etc.
Any vegetables can be added to the rice, such as broccoli, kale, peppers or corn to pad it out more.

15/05/2026

An elevated family favourite - Save this Pesto Mac and Cheese Recipe for when quick and easy comfort food is required ✨

Serves 4

Ingredients:

- 240g Macaroni pasta
- 20g breadcrumbs

Sauce:

- 30g butter
- 30g plain flour
- 300ml whole milk
- 140g Green pesto
- 80g grated cheddar
- Salt and pepper to taste

How to:

1. Cook the macaroni for 5 minutes under the recommended time and set aside.

2. Add the butter to a pot and melt, then mix the flour thoroughly until it becomes a paste. Add in the milk gradually, whisking all the while, ensuring there are no lumps until it becomes a smooth sauce. Stir in 60g of the cheese and pesto, add salt and pepper to taste and set aside.

3. Add the cooked macaroni to a greased ovenproof dish and stir in the cheesy pesto sauce. Top with 20g extra cheese and breadcrumbs. Spray a little oil on the top of the breadcrumbs, put the dish under a grill and cook until golden brown. Allow to cool for a couple of minutes and serve. Spoon over the remaining Green pesto

Good to know!
Serve with a green salad or vegetables

Recipe | Pesto | Pesto Mac & Cheese | Comfort Food | Irish Pesto | Dinner Ideas

11/05/2026

Transport your tastebuds with our Italian BLT Sandwich with Green Basil Pesto - a taste of Mediterranean magic💚

Serves 2

Ingredients:

- 2 Ciabatta bread/panini or a baguette

- 4tbsp light mayonnaise

- 2 tbsp green basil pesto

- Handful of rocket

- 4 slices of grilled prosciutto

- 1 large tomato sliced

Method:

1. Grill the soft side of the bread until golden brown

2. Mix the pesto and mayonnaise in a small bowl

3. Spread the pesto mayonnaise mix on the grilled bread, layer the ingredients and serve.

07/05/2026

We think these Cauliflower Steak Burgers with Pestle + Mortar Fresh Green Basil Pesto deserve a permanent spot on the menu 🤌🏼

Serves 4

Ingredients:

- 4 Burger Buns
- Head of Cauliflower
- 100g Pestle + Mortar Fresh Green Basil Pesto
- 40g Parmesan cheese, grated
- 80g Breadcrumbs
- 1 egg beaten
- Oil for frying
- Salt and pepper to taste

To serve:

- Cheese slices of choice
- Pickled cabbage or gherkins, or onions
- Lettuce
- Pestle + Mortar Fresh Green Basil Pesto

How to:

1. Add the breadcrumbs and parmesan to a bowl, salt and pepper to taste and mix well.

2. Add 30g of green pesto to the beaten egg and mix until combined

3. Cut the cauliflower into ¾-inch-thick slices. Blanch the cauliflower steaks by gently placing them into simmering water for about 2 to 3 minutes, just until crisp-tender. Remove and shock in ice-water to cool. Drain and pat the cauliflower steaks dry with a paper towel.

4. Heat a large pan over a medium heat, and add the oil. Dip the cauliflower slices one at a time, both sides, into the egg and pesto mix and shake off the excess. Dip the egg-coated cauliflower slices into the bread mix and add to the pan of oil, and cook on each side for 3 minutes until golden. Check they are fully cooked by inserting a skewer.

5. Assemble the burgers and drizzle with the rest of the pesto and serve immediately.

Would love to know in the comments if you will be trying this recipe 🤩

05/05/2026

Level up your snack spread with this creamy, herby dip🌿

Mix equal parts mascarpone and low-fat yogurt, then finish with a swirl of vibrant basil pesto for that effortless gourmet touch.

04/05/2026

Pesto & Beef Calzone Pizza 🌿😋

Golden and crispy on the outside… loaded with pesto, juicy beef, and melty mozzarella on the inside 🔥

Perfect for sharing (or not 😏)

Dip it in extra pesto and thank us later 💚

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 Pestle + Mortar Fresh Green Basil pesto, plus 40g for dipping the cooked Calzone (1 Tubin total)

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.

03/05/2026

Sunday Lunch with a delicious side of indulgent creamy, garlicky Pesto Potato Dauphinoise! 🥔✨

Elevate your comfort food game with a burst of vibrant flavours which work brilliantly as a side for a roast dinner or even on its own with a simple side salad.

The recipe is below, and you can pick up your Pestle + Mortar basil pesto in 🍃

Pesto Potato Dauphinoise

Ingredients:

- 4 large potatoes, thinly sliced
- 200ml double cream
- 200ml milk
- 2 cloves of garlic, diced
- 100g of green pesto
- Salt and pepper to taste
- Basil leaves to garnish
- Extra pesto for serving

How to:

1. Preheat the oven to 200°C/180°C Fan (ovens vary, check your food during the cooking time). Add the sliced potatoes to a pot of boiling water, cook for 4 minutes and drain the water away.

2. Grease an ovenproof dish and layer the potato slices in the dish. Add the milk, cream, pesto, garlic and seasoning to a bowl and mix. Pour the mix over the sliced potatoes, evenly spread out. Bake for 35 minutes until the potatoes feel soft and the top is golden brown. Do check the dish if you feel the top is getting too golden; cover it with tinfoil for the rest of the cooking time. When ready to serve, spoon over a tbsp of pesto.

Good to know:

This dish is so good served with a roast dinner, or even vegetables or salad. It’s gorgeous eaten cold the next day.

01/05/2026

Tuna, Sweetcorn Linguine in a Creamy Pesto Sauce 🌿

Save this Recipe to help create a bank holiday weekend comfort dinner that is low on effort, high on deliciousness🤌🏼

Serves 2

Ingredients:

- 25g butter
- 25g plain flour
- 200ml milk
- 140g Pestle + Mortar Fresh Green Basil Pesto
- 1 can of tuna (145g) flaked apart
- 40g cooked sweetcorn
- 150g pasta of choice
- 20g of grated parmesan
- Basil leaves and lemon wedges to garnish
- Salt and pepper to taste

How to:

1. Add the butter to a pot and melt over a medium heatt, then add the flour and mix thoroughly until it becomes a paste. Add in the milk gradually, whisking all the while, making sure there are no lumps till it becomes a smooth sauce. Stir in 100g pesto and salt and pepper to taste.

2. Cook your pasta as per the instructions on the pack. We used linguini in this recipe, so 10 minutes of cooking time.

3. Add the creamy pesto sauce to the pot of cooked pasta, fold in the tuna and sweetcorn and heat for a minute or two. Divide the pasta mix between the bowls, drizzle the rest of the pesto, sprinkle the parmesan cheese and add a squeeze of lemon. Garnish with basil and serve immediately.

Pestle + Mortar Sauces

26/05/2026

22/05/2026

20/05/2026

15/05/2026

11/05/2026

07/05/2026

05/05/2026

04/05/2026

03/05/2026

01/05/2026

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