Mozarella-Pesto Fondue

J. and I both love fondue and this is a really easy recipe for any occasion. It is supposed to serve four people, but I cut the recipe in half and we had plenty leftover for the next day. The leftovers reheated pretty well in the microwave the next day, it never quite reached the fondue constancy again, but enough to be spread onto crackers or bread.

This recipe come from Fat Girl Trapped in a Skinny Body.

Other pesto recipes: Basil Pesto Rolls and Watercress Pesto Crostinis.

More fondue recipes: Melting Pot's Spinach Artichoke Cheese Fondue and Baked Italian Fontina.

-3 cups mozzarella cheese, shredded (I used low fat)
-1 cup Parmesan cheese, shredded
-1 1/2 cups dry white wine
-2 tablespoons cornstarch
-3 garlic cloves
-1/2 cup fresh basil leaves (chopped)
-1/4 cup almonds, toasted (can sub pine nuts or walnuts too)
-ground pepper to taste
-Bread or vegetables to dip in the fondue.

A note about this recipe, I didn't have some of the specific ingredients, instead of a dry white wine, I used a sweet white wine. I also didn't have any almonds...but I had a package of hazelnuts from another recipe so I used those instead.

Mix together the basil, garlic, nuts and a fourth of a cup of wine in the food processor.
Cube some bread and mix both cheeses with the cornstarch.
Bring the pesto to a slight boil in a saucepan.
Slowly add in the cheese, stirring until melted.
Ready to enjoy. 
The fondue will be thick.

This recipe was great! These were easy ingredients to buy and this fondue was well worth the minimal effort. If you enjoy cheese fondue and you enjoy pesto then check this recipe out.


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