Four Cheese and Pesto Fondue

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

 

Directions:

 

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.