Serving Size: 6
- 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
- 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
- Rub a fondue pot with garlic. Pour in the wine and heat over medium-low heat until hot.
- 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.
- Transfer to fondue pot stand, lighting the fuel can.
- Just before serving, swirl the pesto over the top of the fondue in a decorative pattern.
- Serve with bread cubes or vegetables…And dip away.
- Process the basil, garlic, and walnuts in a food processor fitted with a steel blade.
- With the machine running, pour in the oil in a thin, steady stream.
- Add the cheeses, a big pinch of salt, and freshly ground pepper. Process briefly to combine.
- Remove to a bowl until ready to use.
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.
Adapted from The Silver Palate Good Times Cookbook