Pestocheesefondue Recipes

PESTO CHEESE FONDUE

Steps:

• Place basil leaves, walnuts, Parmesan cheese, Romano cheese, and garlic in a food processor bowl or blender container.
• Cover, and process or blend until paste begins to form, stopping the machine several times to scrape the sides.
• With machine running slowly, gradually add olive oil, and blend or process until consistency of soft butter.
• Add salt and pepper to taste.
• Cover and chill 1/4 cup of the pesto for another use, such as to toss with pasta or spread over garlic toast.
• Bring shredded cheeses to room temperature; toss with the 3 tablespoons flour; set aside.
• Heat wine in a large saucepan over medium heat until small bubbles rise to the surface.
• Just before the wine boils, reduce heat to low and stir in cheese mixture a little at a time, stirring constantly and making sure the cheese melts before adding more.
• Cook and stir until mixture bubbles gently.
• Transfer mixture to fondue pot.
• Spoon 3/4 cup of the pesto in spiral pattern on top of cheese mixture; gently cut through cheese to marble.
• Keep mixture bubbling gently over a fondue burner.
• Serve with bread and vegetables for dipping.
• Makes 2 cups (16 servings).
• Make-Ahead Tip: Prepare basil mixture; cover and chill up to 24 hours.

CLASSIC CHEESE FONDUE

Steps:

• Toss the Gruyere and Emmental with the flour in a medium bowl.
• Combine the wine and garlic in a fondue pot or medium saucepan and bring to a simmer. Gradually add the cheese mixture while stirring constantly, simmering until the cheese is incorporated and thoroughly melted. Stir in the mustard, nutmeg and cherry brandy if using.
• If you are using a fondue pot, set it over its burner. Otherwise, pour the mixture into a slow cooker and set it to "warm." Serve with an assortment of dippers such as baguette cubes, sliced vegetables and sliced fruit.

PESTO GENOVESE (AUTHENTIC ITALIAN BASIL PESTO)

Steps:

• Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
• Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

PESTO CREAM CHEESE SPREAD

Steps:

• Line a 5-3/4x3x2-in. loaf pan with plastic wrap. In a small bowl, combine cream cheese and garlic powder until blended; set aside. In another small bowl, combine the Parmesan cheese, butter, parsley, garlic, basil and marjoram until blended. Stir in walnuts. Gradually stir in oil., Spread about 1/4 cup cream cheese mixture in prepared pan. Carefully spread with a third of the Parmesan mixture. Repeat layers twice. Top with remaining cream cheese mixture. Cover and refrigerate for at least 5 hours. Unmold; serve with crackers.

PESTO AND CHEESE PASTRIES

Steps:

• Preheat oven to 375°F. Place 1 phyllo sheet on work surface. (Keep remaining phyllo covered with plastic wrap and damp towel.) Brush phyllo lightly with butter. Top with second phyllo sheet. Brush lightly with butter. Spread 2 tablespoons pesto in 4x8-inch rectangle along 1 short side of phyllo sheet, 1 inch in from edge. Place 1 cheese slice atop pesto. Sprinkle with 1 tablespoon Parmesan. Fold in long sides, then, beginning at cheese end, roll up phyllo jelly roll style. Place seam side down on cookie sheet. Lightly brush top with butter. Repeat with remaining phyllo, butter, pesto and cheese. Bake until golden brown, about 25 minutes.
• Slice rolls into 1-inch lengths. Arrange decoratively on platter. Garnish rolls with fresh basil sprigs if desired and serve immediately.