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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
Stir together the 2 cups flour, the baking powder, and salt in a medium mixing bowl.
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7
Cut in shortening with a pastry cutter or fork until mixture resembles coarse crumbs.
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8
Stir in olives.
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9
Make a well in the center of the dry mixture, and add milk all at once.
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10
Stir with a fork until mixture is just moistened.
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11
Turn dough out onto a lightly floured surface.
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12
Quickly knead, by gently folding and pressing the dough 10 to 12 strokes or until it is nearly smooth.
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13
Roll out dough to a 16x8-inch rectangle, and cut lengthwise into thirty-two 1/2-inch-wide strips.
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14
For each breadstick, twist two strips together.
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15
Place on an ungreased baking sheet.
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16
Bake in a 450 degree F oven for 10 minutes or until golden.
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17
Meanwhile, bring shredded cheeses to room temperature; toss with the 3 tablespoons flour; set aside.
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18
Heat wine in a large saucepan over medium heat until small bubbles rise to the surface.
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19
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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20
Cook and stir until mixture bubbles gently.
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21
Transfer mixture to fondue pot.
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22
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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23
Keep mixture bubbling gently over a fondue burner.
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24
Serve with warm bread sticks and/or cherry tomato halves, fresh snow peas, Belgian endive leaves, french-fried potatoes, or other vegetables for dipping.
