Prep 30 mins
Cook 0 mins
Source: Better Homes & Garden website. This recipe is out of this world!!
- 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 white wine
- vegetables, for dipping (optional)
- bread, for dipping (optional)
- Place basil leaves, walnuts, Parmesan cheese, Romano cheese, and garlic in a food processor bowl or blender container.
- Cover, and process or blend until paste begins to form, stopping the machine several times to scrape the sides.
- With machine running slowly, gradually add olive oil, and blend or process until consistency of soft butter.
- Add salt and pepper to taste.
- Cover and chill 1/4 cup of the pesto for another use, such as to toss with pasta or spread over garlic toast.
- Bring shredded cheeses to room temperature; toss with the 3 tablespoons flour; set aside.
- Heat wine in a large saucepan over medium heat until small bubbles rise to the surface.
- 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.
- Cook and stir until mixture bubbles gently.
- Transfer mixture to fondue pot.
- Spoon 3/4 cup of the pesto in spiral pattern on top of cheese mixture; gently cut through cheese to marble.
- Keep mixture bubbling gently over a fondue burner.
- Serve with bread and vegetables for dipping.
- Makes 2 cups (16 servings).
- Make-Ahead Tip: Prepare basil mixture; cover and chill up to 24 hours.
You're right - this is out of this world! Made this for our "Family Night" last week. My kids love it when I get out the fondue pot - I'll be making this again! I served it with grilled chicken strips, bread, pretzels, steamed muchrooms and blanched broccoli and cauliflower. Made for Aussie/NZ Recipe Swap July 2008.