I became a Fondue freak in summer of 2006 and thus have played with many recipes. This is one of my favorites and comes from the book The New International Fondue Cookbook. It’s fairly easy to make and it tastes good give or take a few ingredients.

What You’ll Need

• Fondue Pot
• Food Processor
• 1 cup of fresh basil leaves
• 2 garlic cloves
• 1 tablespoon of olive oil
• 2 tablespoons of grated Parmesan cheese
• ¼ lb. of grated Fontina cheese
• ¼ lb. of grated Swiss or Gruyére cheese
• 1 tablespoon of flour
• 1 cup of white wine - 1 bottle
• 1 teaspoon of lemon juice

Take the basil, garlic, olive oil, and Parmesan cheese and process in food processor or blender. I strongly recommend a food processor as a blender makes it a little bit more difficult to mix. You now have your pesto. Set aside.

For the actual fondue part, first combine the wine and lemon juice in the fondue pot and bring to a boil. Stir in cheese (mix with flour beforehand) until melted and then mix in pesto. Serve hot with breadsticks and raw veggies.