Pesto Cheese Fondue

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 cup lightly packed basil leaves
• 1/2 cup chopped walnuts
• 1/2 cup finely shredded parmesan cheese (2 ounces)
• 2 tablespoons finely shredded romano cheese
• 2 medium garlic cloves
• 1/2 cup extra virgin olive oil
• 1 1/2 cups finely shredded fontina cheese (6 ounces)
• 1 1/2 cups finely shredded swiss cheese (6 ounces)
• 1/2 cup finely shredded romano cheese (2 ounces)
• 3 tablespoons all-purpose flour
• 1 cup dry wine
• vegetables, for dipping (optional)
• bread, for dipping (optional)

Recipe

• 1 place basil leaves, walnuts, parmesan cheese, romano cheese, and garlic in a food processor bowl or blender container.
• 2 cover, and process or blend until paste begins to form, stopping the machine several times to scrape the sides.
• 3 with machine running slowly, gradually add olive oil, and blend or process until consistency of soft butter.
• 4 add salt and pepper to taste.
• 5 cover and chill 1/4 cup of the pesto for another use, such as to toss with pasta or spread over garlic toast.
• 6 bring shredded cheeses to room temperature; toss with the 3 tablespoons flour; set aside.
• 7 heat wine in a large saucepan over medium heat until small bubbles rise to the surface.
• 8 just before the wine boils, reduce heat to low and stir in cheese mixture a little at a time, stirring constantly and making sure the cheese melts before adding more.
• 9 cook and stir until mixture bubbles gently.
• 10 transfer mixture to fondue pot.
• 11 spoon 3/4 cup of the pesto in spiral pattern on top of cheese mixture; gently cut through cheese to marble.
• 12 keep mixture bubbling gently over a fondue burner.
• 13 serve with bread and vegetables for dipping.
• 14 makes 2 cups (16 servings).
• 15 make-ahead tip: prepare basil mixture; cover and chill up to 24 hours.