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Pesto Cheese Fondue

1 cup lightly packed basil leaves
12 cup chopped walnuts
12 cup finely shredded parmesan cheese (2 ounces)
2 tablespoons finely shredded romano cheese
2 medium garlic cloves
12 cup extra virgin olive oil
1 12 cups finely shredded Fontina cheese (6 ounces)
1 12 cups finely shredded swiss cheese (6 ounces)
12 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)


Place basil leaves, walnuts, Parmesan cheese, Romano cheese, and garlic in a food processor bowl or blender container. Cover, and process or blend until paste begins to form, stopping the machine several times to scrape the sides. With machine running slowly, gradually add olive oil, and blend or process until consistency of soft butter. Add salt and pepper to taste. Cover and chill 1/4 cup of the pesto for another use, such as to toss with pasta or spread over garlic toast. Bring shredded cheeses to room temperature; toss with the 3 tablespoons flour; set aside. Heat wine in a large saucepan over medium heat until small bubbles rise to the surface. 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. Cook and stir until mixture bubbles gently. Transfer mixture to fondue pot. Spoon 3/4 cup of the pesto in spiral pattern on top of cheese mixture; gently cut through cheese to marble. Keep mixture bubbling gently over a fondue burner. Serve with bread and vegetables for dipping. Makes 2 cups (16 servings). Make-Ahead Tip: Prepare basil mixture; cover and chill up to 24 hours.

Source: www.food.com