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Ingredients
- 1/4 c. Packed, coarsely minced fresh basil leaves
- 1 ounce Freshly grated Parmigiano-Reggiano cheese (1/4 c.)
- 1 x Garlic clove, chopped
- 1 c. Dry, white wine
- 1 Tbsp. White wine vinegar
- 1 lb Ripe Brie cheese, well chilled, rind trimmed and discarded, cut into small cubes (about 2 c.)
- 2 Tbsp. Cornstarch Freshly grnd pepper, to taste
Directions
- Place the basil, Parmigiano-Reggiano cheese, and garlic in a blender.
- With the machine running, add in 1/ 4 c. of the wine and process till thick. Set the pesto aside. In a medium, heavy-bottomed saucepan, bring the remaining 3/ 4 c. wine and the vinegar to a bare simmer over medium heat. In a medium bowl, toss the Brie cheese with the cornstarch. A handful at a time, stir the cheese into the saucepan, stirring the first batch till melted before adding another. Allow the fondue to bubble once or possibly twice, but don't boil. Stir in the pesto and season with the pepper. Transfer to a cheese fondue pot and keep hot over a fondue burner. Serve immediately, with dipping ingredients of your choice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 726g | |
| Calories 1779 | |
| Calories from Fat 1104 | 62% |
| Total Fat 125.6g | 157% |
| Saturated Fat 78.98g | 316% |
| Trans Fat 0.0g | |
| Cholesterol 454mg | 151% |
| Sodium 2868mg | 120% |
| Potassium 951mg | 27% |
| Total Carbs 24.07g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.94g | 3% |
| Protein 94.62g | 151% |
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