The 125 Best Fondue Recipes/Ilana Simon 2001

Camembert and Pesto Fondue
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tbsp/60 ml chopped fresh basil 2 cloves garlic, minced 2 tsp/10 ml olive oil
1 tbsp/15 ml pine nuts, toasted 1/2 oz/375g Camembert cheese, trimmed and cubed 1/2 oz/15g Parmesan cheese, freshly grated (preferably Parmigiano-Reggiano)
2 oz/50 g Gruyere cheese, shredded 1 tbsp/15 ml all-purpose flour 1/2 cup/125 ml red wine



1 In food processor or blender, combine basil, garlic, olive oil, pine nuts and Parmesan. Process unitl finely minced. Set aside.
2 In a bowl combine Camembert, Gruyere and flour; mix well to coat cheese with flour. Set aside.
3 In a large saucepan, bring red wine to a simmer over medium heat. Reduce heat to medium-low.
4 Add cheese-flour mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is melted. (If fondue is too thin, whisk in additional flour, 1 tsp (5 ml) at a time, until desired consistency is reached.)
5 Remove saucepan from heat and whisk in reserved pesto mixture until well combined. Transfer to fondue pot and serve immediately.

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