Kale Pesto with Fiore Sardo
If you have grown weary of kale salad – the darling of so many food blogs this summer – allow me to propose a variation. As basil dwindles, consider lopping off kale and collards and blending them into pesto with a kick of smoky sheep’s milk cheese.
Food blogger turned author Garrett McCord of Vanilla Garlic offers this suggestion in his new book, Melt: The Art of Macaroni and Cheese, written with Stephanie Stiavetti. Just when I thought that pairing pasta and cheese had been done to death in cookbooks, this duo skipped into the world with dazzling new combos, including a mac recipe made with Red Hawk and raspberry jam. Snazzz-y!
To continue reading, please click over to the Di Bruno blog.
Disclosure: This post is part of a series that I write for Di Bruno Bros., Philadelphia’s oldest cheese counter. I choose the topics and am paid for my work, which is how I support my insatiable cheese habit.