Recipe from Lindsay Brooks.
3/4 cup basil leaves
2 tbsp toasted pine nuts
1/2 cup shredded Parmesan
1 garlic clove
1 1/4 cup dry white wine
1 1/2 cups each, shredded fontina and provolone, room temperature
1/2 cup romano cheese, room temperature
3 tbsp flour
bread and vegetables for dipping
To make pesto process basil, pine nuts, Parmesan, garlic and 1/4 cup white wine. Once blended, reserve. Toss remaining cheeses in flour. Heat wine in a large saucepan. Just before a simmer reduce heat and slowly whisk in cheeses, stirring constantly. Continue heating until smooth and warm to the touch. Swirl in pesto. Keep warm and serve with bread and vegetables.