Pesto Cheese Fondue Recipe

Name: Pesto Cheese Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lightly packed basil leaves; 1/2 cup chopped walnuts; 1/2 cup finely shredded parmesan cheese (2 ounces); 2 tablespoons finely shredded romano cheese; 2 medium garlic cloves; 1/2 cup extra virgin olive oil; 1 1/2 cups finely shredded Fontina cheese (6 ounces); 1 1/2 cups finely shredded swiss cheese (6 ounces); 1/2 cup finely shredded romano cheese (2 ounces); 3 tablespoons all-purpose flour; 1 cup dry white wine; vegetables, for dipping (optional); bread, for dipping (optional)

Servings: persons

1 cup lightly packed basil leaves
1/2 cup chopped walnuts
1/2 cup finely shredded parmesan cheese (2 ounces)
2 tablespoons finely shredded romano cheese
2 medium garlic cloves
1/2 cup extra virgin olive oil
1 1/2 cups finely shredded Fontina cheese (6 ounces)
1 1/2 cups finely shredded swiss cheese (6 ounces)
1/2 cup finely shredded romano cheese (2 ounces)
3 tablespoons all-purpose flour
1 cup dry white wine
vegetables, for dipping (optional)
bread, for dipping (optional)

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

956

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup lightly packed basil leaves, 1/2 cup chopped walnuts, 1/2 cup finely shredded parmesan cheese (2 ounces), 2 tablespoons finely shredded romano cheese, and more.

Yes, Pesto Cheese Fondue falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesto Cheese Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions