Pesto Cheese Fondue

Recipe by Mom2Rose
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 16
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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