This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Jacques Pepin's Fondue with Pesto


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


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.

Spoon the pesto on top of the fondue and serve with toast strips. Dip the toasts in the hot cheese mixture, cutting off hanging strings with scissors, if desired, and enjoy. Remelt the fondue if the mixture becomes too thick for dipping.

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.

More Info