Ballygerald East

New Inn

Cashel, Co Tipperary



Dressings & Dips

Basil, Balsamic vinegar and pine nut dressing


  • 2 tablespoons of balsamic vinegar
  • 5 tablespoons of Emerald Oils Rapeseed Oil
  • 1 good handful of fresh basil- chopped
  • 1 good handful of pine nuts - roasted and chopped
  • Add pinch of salt and freshly ground black pepper to taste


  • 1.Put all ingredients into a jar and shake well.


Honey and mustard salad dressing


  • 3 tablespoons of Emerald Oils Rapeseed Oil
  • 1 tablespoon of white wine or cider vinegar
  • 1 teaspoon of wholegrain mustard
  • 1 teaspoon of honey
  • 1 clove garlic (crushed)
  • Sprinkling of parsley
  • Method:
  • 1.Pop the ingredients into a jar and shake it until it is mixed.



Pesto Dip

Emerald Oils Basil Pesto

All you need:

45 g of roasted pine nuts ( in the oven 200oC for 10 minutes)

1 basil plant

2 small cloves of crushed garlic

60 g parmesan cheese

1 tablespoon lemon juice 

5 tablespoon Emerald Oils rapeseed oil


1 Place nuts,basil,garlic and cheese in a blender and blend.

2 Add lemon juice and bend again.

3 Add Emerald Oils rapessed oil slowly and keep blending until smooth.

Serve with pasta.Enjoy.  

Emerald Oils Sundried Tomatoes Pesto

All you need:

Half  cup of sundried tomatoes

Half cup parmescan cheese

Half cup of roasted pine nuts(in the oven for 10 minutes at 220oC )

3 cloves of crushed garlic

3 cups of basil

Half cup of Emerald Oils rapeseed oil

Salt and pepper 


1 Place tomatoes,basil,nuts,cheese,garlic,salt and pepper in a blender and blend.

2 Add Emerald OIls rapessed oil slowly and blend until smooth.Enjoy.




4 medium carrots, peeled and cut into chunks.

1 head of garlic peeled.

1 tablespoon of cumin.

3 tablespoons of Emerald rapeseed oil.

Salt & pepper.

1 tin of chickpeas, drained and rinsed.

2 tablespoons of Tahini.

Juice of 1 lemon.

1 teaspoon of Coriander


  • 1)Place carrots and garlic into a baking dish.
  • 2) Toss carrots and garlic in cumin,coriander and rapeseed oil
  • 3)Sprinkle with salt and pepper.
  • 4)Roast for 40 minutes @ 220˚C until carrots are soft.
  • 5)Set aside and cool.
  • Hummus:
  • 1)Place roasted carrot ingredients into a food processor, process until smooth.
  • 2)Add chickpeas, tahini and lemon juice and blend.
  • 3)You may need to add a little more rapeseed oil to give a smoother consistency.
  • 4)Store in the fridge for up to one week.
  • Enjoy!