FRESH, GREEN DIRT FARM, WISCONSIN :: PASTEURIZED SHEEP’S MILK
Green Dirt Farm’s Fresh Spreadable Sheep’s Milk Cheese is as clean and tasty as any fresh sheep’s-milk cheese you will find. Spread it on bread or bagels, or eat it with fresh fruit. Here, we’ve made a little crostini topped with Fresh and kale pesto. You can use any good fresh cheese if you don’t have access to the Fresh from Green Dirt Farm—ricotta or chèvre will do the trick.
YIELD: 2 CUPS
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
1 bunch curly kale
4 ounces pecorino
1 garlic clove
1 cup extra-virgin olive oil
1 teaspoon salt
Fill a medium mixing bowl halfway with ice and place in the freezer.
Fill a large saucepan ¾ full with water and bring to a boil.
Remove the stems from the kale and discard. Tear the leaves into medium pieces. They need not be perfectly uniform, but tearing them makes them easier to purée later.
Remove the ice from the freezer and fill the bowl halfway with cold water.
Gently lower the kale into the boiling water and cook for 1½ minutes. Drain the kale and immediately place it in the ice bath. Cool completely.
Once the kale is cool, drain it again, pressing out as much liquid as possible. Wrap the kale in a cloth towel (it should be a towel you don’t mind staining) and squeeze out as much water as possible.
Grate the pecorino on the largest hole on a box grater.
Place the kale in a food processor with the pecorino, garlic, olive oil, and salt. Purée for 15 to 30 seconds, or until all is combined and smooth.
Store in an airtight container. Keep refrigerated. Serve at room temperature.
Chef’s note: Make ahead. It will keep for up to 1 week.
Other cheeses to serve with this accompaniment: San Andreas, pecorino, or provolone.
Creative suggestion: Mix this pesto into hummus for an even healthier snack.