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Ingredients
- 3 cups Mozzarella Cheese shredded
- 1 cup Parmesan cheese shredded
- 1 1/2 cups Dry White Wine
- 2 tbsp Cornstarch
- 3 cloves Garlic
- 1/2 cup Basil fresh chopped
- 1/4 cup Almonds toasted can use pine nuts or walnuts too
- Black Pepper to taste
Ingredients
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Instructions
- Put basil, almonds and garlic in blender or food processor.
- While blending add 1/4 cup of wine and blend until thick. Set aside.
- In a large saucepan, add the pesto mixture and remaining white wine until it reaches a slow rolling boil.
- In a large bowl, toss the shredded mozzarella and parmesan cheese with the cornstarch.
- Slowly stir it into saucepan with the boiling pesto/wine one small handful at a time.
- Stir over medium heat until it is melted and stringy. It may take about 5 minutes.
- Season with salt and pepper.
- You might not need any salt, cheese is super salty as it is.
- Transfer to a cheese fondue pot and keep warm with a burner.
- Serve right away, fondue is not something you make and wait to eat.