For 50 years Tre Stelle® has preserved the great history and legacy of Italian cheese making by honouring the commitment and craftsmanship of the great cheese makers who came before us.
We are proud to offer our fine products to Canadian cooks who want to serve their family and friends the very best.
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Green Bean & Potato Salad with Mint & Basil Pesto
1 clove garlic
1 tsp 5 mL coarse salt
10 fresh basil leaves, rinsed and stemmed
10 fresh mint leaves, rinsed and stemmed
1 tbsp 15 mL freshly grated lemon zest
½ cup 125 mL Tre Stelle® Grana Padano Cheese, grated
1/4 cup 50 mL extra virgin olive oil
1 lb 454 g small new potatoes
pinch of salt
1 lb 454 g fresh green beans, rinsed and stemmed
shavings of TreStelle® Grana Padano for
garnish if desired
Place garlic and salt into a food processor and pulse until blended. Add the basil, mint, lemon zest, Tre Stelle® Grana Padano and olive oil and continue to pulse until smooth.
Place the potatoes in a medium saucepan, cover with cold water, add a pinch of salt and bring to a boil. Boil for approximately 15 minutes until they are 2/3 done. Add the green beans and boil until both beans and potatoes are just cooked, approximately 7 more minutes. Remove from heat, plunge into cold water and drain.
Slice the potatoes if desired, leaving their skins on; place in a large bowl with green beans.
Spoon pesto onto potatoes and beans and stir to combine. Refrigerate until ready to serve. Best served if taken out of the refrigerator and brought to room temperature before serving. Top with shavings of Tre Stelle® Grana Padano if desired.
Makes 4 servings