Pair up with Irish-made Pesto for Pots of Inspiration

Planted in May this year (2021) our basil is newly grown in Galway and harvested by hand. Bursting with fresh flavours, Pestle + Mortar Pesto Sauces has paired up with leading recipe developer, food stylist and photographer,

Jennifer Oppermann to create recipes to inspire for all seasons and demonstrate how flexible this time-honoured simple sauce can be.

These easy-to-prepare meals will bring life and colour to your table and palette. We have pots of inspiration from Chicken Tacos with Sundried Tomato pesto, Grilled Mushrooms with Green pesto to Festive Roasted Butternut Squash and Pesto rice.

Based in Galway, Pestle + Mortar Sauces has been awarded a Gold member in 2021’s Bord Bia’s Origin Green sustainability programme. Our Red Sundried Tomato Pesto is a Gold Blas na hEireann winner in both 2020 and 2019. Plus, our Fresh Green Basil Pesto is a Silver Blas na hEireann 2019 champion. Our basil requires no pesticides and is extremely fresh due to on-site cultivation, providing us a minimal carbon footprint and year-round access to Irish basil.

Pestle + Mortar Pesto Sauces are available in the refrigerated chiller section of selected Tesco Ireland stores, Spar and Joyce’s of Galway. To find out more about Pestle + Mortar Pesto Sauces and even more inspirational ideas

Chicken tacos with Pestle +Mortar Sundried Tomato Red Pesto

Serves 4 (1 per person)

What you will need

200g of cooked chicken

1 avocado sliced

4 soft flour tortillas

1 tub of red pesto

20 cherry tomatoes

Lettuce leaves of choice

1 red onion sliced

4 small cucumbers sliced

1 carrot sliced in ribbons

2 chillies sliced in rounds

Lime wedges to garnish

How to

  • Griddle the tortillas on either side and remove them from the heat. Keep them in a warm oven while you griddle them all.
  • Divide the chicken and salad ingredients equally between the warmed tortillas and top with a tbsp of the red pesto.
  • Finish with a squeeze of lime and serve.
  • You can use whatever salad vegetables you have on hand 

Courgette and quinoa salad with Pestle + Mortar Sundried Tomato Red Pesto


2 small courgettes

200g cooked quinoa


2 Spring onions

30g garden peas

1 Avocado (sliced)

6-8 Cherry tomatoes (in halves)

Oil for grilling

100g Red pesto

Squeeze of lemon

Parsley and Mint leaves for garnish


  1. Heat a griddle pan or and ordinary pan. Slice the courgette in long thin strips, you can use a vegetable peeler to do this. 
  2. Cook the strips of courgette for a couple of minutes on each side until soft.  Repeat until all the courgette is cooked and set aside on a tray.
  3. Add the cooked quinoa to a serving bowl or plate season to taste and squeeze some lemon over the top. Chop the spring onions, mint and add them along with  garden peas, mix them into the quinoa and fluff it up with a fork.
  4. Arrange the courgettes around the edge of the serving dish, add the tomatoes, avocado, spring onions and fresh herbs. Spoon the red pesto over the top and serve.
  5. This dish is lovely the following day in a lunchbox.    

Breakfast Avocado Baked Eggs with Pestle + Mortar Basil Green Pesto and Bacon

(Serves 4)


4 large ripe avocados

8 small eggs

8 slices thin bacon (rashers)

8 tbsp Pestle + Mortar Basil Green pesto

4 tbsp chopped parsley

2 chopped Spring onions

10g grated Parmesan

Salt and pepper to taste

Make it

Preheat the oven to 180°c.  Cut the avocados in half removing the stone.  Remove some of the flesh from the avocado with a teaspoon, making more room for the egg to sit in neatly.  Crack the eggs and sit them into the cavity of the avocado.  Place them on a baking tray and bake in the preheated oven for 10-12 minutes until the whites are cooked.

Cook the bacon under the grill until crispy and set aside.

Place 2 avocado and egg halves on each serving plate and season to taste.  Spoon a tablespoon of pesto over each half and add bacon to the plate.

Garnish with chopped parsley, spring onion, grated Parmesan and serve with some pitta breads or toast.

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