Pesto Fondue

Ingredients

• 1 clove garlic, peeled and halved
• 1 cup Italian white wine (Pinot Grigio)
• 1 1/2 cups grated Fontina cheese
• 1 1/2 cups grated Swiss or Emmentaler cheese
• 1/2 cup grated Pecorino Romano cheese
• 2-3 tablespoons all-purpose flour or cornstarch
• 1/2 cup Pesto sauce

Basic Pesto

• 2 cups fresh basil leaves
• 4 cloves garlic, chopped
• 1 cup walnut meats
• 1 cup extra virgin olive oil
• 1 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Romano cheese
• Salt and pepper to taste

Instructions

1. Rub a fondue pot with garlic. Pour in the wine and heat over medium-low heat until hot.
2. Toss the cheeses with the flour to coat. Add the cheese, a handful at a time, to the wine, stirring constantly and waiting until each handful melts before adding the next.
3. Transfer to fondue pot stand, lighting the fuel can.
4. Just before serving, swirl the pesto over the top of the fondue in a decorative pattern.
5. Serve with bread cubes or vegetables…And dip away.

Basic Pesto

1. Process the basil, garlic, and walnuts in a food processor fitted with a steel blade.
2. With the machine running, pour in the oil in a thin, steady stream.
3. Add the cheeses, a big pinch of salt, and freshly ground pepper. Process briefly to combine.
4. Remove to a bowl until ready to use.

Notes

The freshly made Pesto is nice especially if using on a pasta dish, but if you are short on time, buy one already made in your local grocery store. The fondue does not require a large amount….Sometimes easy can be better.

By KathyMillerTime
Adapted from The Silver Palate Good Times Cookbook