basil
bread
cheese
fondue
garlic
hazelnuts
jacques pepin
parmesan
party
pesto
wine
appetizers
potluck ideas
snacks
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

Jacques Pepin's Fondue with Pesto

The CUTEST Bite-Sized Apps & Desserts + DIY Wine Rack

Actor Max Greenfield + Author of New Political Intrigue Book Rac…

Fun Party Ideas—Including Sheet Pan Quesadillas & Nachos + Color…

Hank Azaria Was a "Disaster" Salesman Before Playing One in Appl…

How to Make Chicken & Veggies with 3 Marinade Options | Freezer …

How to Make Espresso Martini Pudding

Kelsey Nixon’s Tips for Unpacking + Organizing Your Kitchen Afte…

How to Make Artichokes 2 Ways: Tomato Salad-Stuffed Artichokes &…

Watch Hank Azaria Do a Hilarious Impression of Poker Buddy Richa…

Author Harlan Coben On the Book He Read as a Teen That Inspired …

How to Make Jalapeno Popper Mac 'n' Cheese | Healthy, Low-Cal, H…

Tour Barbara Corcoran’s Gorgeous NYC Apartment (Including Her Hu…

Author Harlan Coben Teases Juicy Plot of 35th Book “I Will Find …

How Do You Win a Bidding War For Your Dream Home? Barbara Corcor…

Should You Buy a Rental Property In This Market? Hear Barbara Co…

How to Make Steak and Sicilian Tomatoes | Rachael Ray

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See How Geoffrey Zakarian Cleans Out His Fridge with Easy "Garba…

How to Make Low-Carb Crab Cakes Made in a Muffin Tin | Party Foo…

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.

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