Pesto Fondue

By theMoxie

Ingredients

• 3 cups mozzarella cheese, shredded (I used low fat)
• 1 cup Parmesan cheese, shredded
• 1 1/2 cups dry white wine
• 2 tablespoons cornstarch
• 3 garlic cloves
• 1/2 cup fresh basil leaves (chopped)
• 1/4 cup almonds, toasted (can sub pine nuts or walnuts too)
• ground pepper to taste

Details

Servings 4
Adapted from fatgirltrappedinaskinnybody.com

Preparation

Step 1

Put basil, almonds and garlic in blender or food precessor. 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.

Transfer to a cheese fondue pot and keep warm with a burner. Serve right away.