
Jacques Pepin's Fondue with Pesto

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Ingredients
For the Fondue
- 8 ounces Gruyère, Emmenthaler or Beaufort cheese, grated
- 1/3 cup dry white wine
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup pesto, homemade or store-bought
- Toasted bread strips (from a baguette), for serving
For the Homemade Pesto
- 2 cups lightly packed fresh basil leaves, washed and still wet
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons whole hazelnuts
- 3 garlic cloves, crushed
- 1/4 teaspoon salt
- 1/3 cup extra-virgin olive oil
Preparation
For the Fondue:
Combine the cheese, wine, salt, and pepper in an attractive, heatproof, serving bowl and heat in a microwave oven on high for 1 minute. Stir the mixture and, if need be, microwave for another 20 or 30 seconds to melt the cheese completely. Stir again until well-mixed.
For the Homemade Pesto:
Place all the ingredients in a blender and process, pushing the basil down a few times if necessary, until you have a light green purée. Cover and refrigerate until ready to use. It will keep, covered, for one week.