PECORINO FOGLIE, ITALY :: RAW SHEEP’S MILK
This smooth, gray classic sheep’s-milk cheese is made only twice a year. When paired with the rich sun-dried tomato pesto, it creates a spectacular visual. The combination is no less exciting on your palate, where spicy, earthy notes from the cheese and bright acid from the tomato pesto heighten all your senses.
YIELD: 2 CUPS
PREP TIME: 10 MINUTES
¾ cup young pecorino
8 ounces sun-dried tomatoes
1 cup extra-virgin olive oil
½ cup fresh parsley leaves
2 tablespoons red wine vinegar
1 garlic clove
Grate the pecorino on the large holes of a box grater.
Place all the ingredients in a food processor. Blend for 1 minute until combined but not puréed. You want a bit of texture.
Store in an airtight container, and keep refrigerated. Serve at room temperature.
Chef’s note: Make ahead. It will keep for up to 2 weeks.
Other cheeses to serve with this accompaniment: Tomme brulée, dry Jack, or Swiss.
Creative suggestion: Toss the pesto with some fresh mozzarella and basil for an unconventional caprese salad.
