2 cups dried white wine (Pinot Grigio recommended)
6 tbls pesto
Instructions
Put cheeses in large bowl and sprinkle with corn
starch; toss to completely coat
Heat olive oil in fondue pot on 5 1/2 to 6. Cook
chopped shallots and garlic til tender and
golden.Add wine bring to a simmer. Reduce
temperature to 3 1/2.
Gradually add cheese. Once cheese as been completely
melted add pesto. keep temperature at 3
Serve
Originally Submitted
11/19/2011
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