Pestocheesefondue Recipes

PESTO CHEESE FONDUE

Steps:

• 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.