Pestle + Mortar Sauces, part of Galmere Fresh Foods based in Galway who have been in business for over thirty years, have brought out a range of Pestos using 100% Irish grown Basil. They sent me a couple of samples and I must say, they really are delicious!
Planted in May 2021 and harvested by hand, their Pestos are bursting with this Bord Bia Origin Green approved fresh basil flavour. Their 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 Award Winning Green Pesto is made fresh in Galway, with hand-picked Irish grown basil and sweetened with mature Irish cheddar and Grana Padano cheeses.
The company have recently paired up food stylist Jennifer Oppermann, to create a selection of simple but tasty recipes that highlight how tasty this time-honoured simple sauce can be! I'm going to share with you their recipe for Hasselback Potatoes with Green Pesto. Quick and easy to make, this tasty traditional Swedish side dish is crispy on the outside and tender soft on the inside. They are are similar to potato crisps but the slices are still all attached to the base of the potato.
Hasselback Potatoes with Green Pesto & Bacon
Ingredients:
- 12 Small to Medium Potatoes, Maris Pipers Work Well
- 2 Tablespoons of Olive Oil
- ½ tsp. Paprika
- 80g Bacon Lardons Finely Sliced
- ½ Tub Pestle + Mortar Green Pesto
- Salt & Pepper to Taste
- Basil, Parsley or Thyme to Garnish
Method:
- Pre-heat the oven to 180°. Cut a thin lengthwise slice off the bottom of each potato, so that it stays flat on your chopping board – this makes it easier to slice the potatoes.
- Lay two wooden spoons, or chopsticks, on either side of the potato, lengthwise, so that as you’re slicing, you don’t slice all the way through, it should look like a concertina. Repeat this process with the potatoes until they are all sliced.
- Place the potatoes on a baking tray and drizzle them in olive oil, paprika and sea salt. Put the tray in the centre of the oven and cook for 50 to 60 minutes until the potatoes are golden brown. Baste them with the oil halfway through cooking. Check them with a knife to see if they are fully cooked.
- Heat a pan and add the lardons, cook evenly until golden, pat them with kitchen towel to remove any excess grease and set aside.
- Remove the roast potatoes from the oven and arrange them in a serving dish. Sprinkle the lardons over the top and drizzle the pesto over the potatoes. Garnish with fresh herbs if you wish and serve immediately.
