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1
Place basil leaves, walnuts, Parmesan cheese, Romano cheese, and garlic in a food processor bowl or blender container.
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2
Cover, and process or blend until paste begins to form, stopping the machine several times to scrape the sides.
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3
With machine running slowly, gradually add olive oil, and blend or process until consistency of soft butter.
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4
Add salt and pepper to taste.
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5
Cover and chill 1/4 cup of the pesto for another use, such as to toss with pasta or spread over garlic toast.
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6
Bring shredded cheeses to room temperature; toss with the 3 tablespoons flour; set aside.
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7
Heat wine in a large saucepan over medium heat until small bubbles rise to the surface.
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8
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.
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9
Cook and stir until mixture bubbles gently.
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10
Transfer mixture to fondue pot.
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11
Spoon 3/4 cup of the pesto in spiral pattern on top of cheese mixture; gently cut through cheese to marble.
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12
Keep mixture bubbling gently over a fondue burner.
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13
Serve with bread and vegetables for dipping.
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14
Make-Ahead Tip: Prepare basil mixture; cover and chill up to 24 hours.
