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  • Kristin Klouda

    Mozzarella and Parmesan Pesto fondue. Note to self: do fondue party soon.

  • Gabrielle Beck

    Mozzarella Parmesan Pesto Fondue ~ Ingredients: 3 cups mozzarella shredded, 1 cup Parmesan shredded, 1 1/2 cups dry white wine, 2 tablespoons cornstarch, 3 garlic cloves, 1/2 cup fresh basil leaves (chopped), 1/4 cup almonds toasted (can sub pine nuts or walnuts too), ground pepper to taste.

  • Magnolia

    Pesto Fondue Recipe ~ 3 c mozzarella cheese, shredded 1 c Parmesan cheese, shredded 1 1/2 c dry white wine 2 T cornstarch 3 garlic cloves 1/2 c fresh basil leaves 1/4 c almonds, toasted ( or pine nuts or walnuts ) ground pepper Put basil, almonds & garlic in food processor. Add 1/4 c of wine & blend until thick. Set aside. In a pan, boil pesto & remaining white wine.Toss cheese & starch then add to pan. Cook 4-5 min. Transfer to fondue pot. Keep warm

  • Banuka Bakery

    Try using our handcrafted bread for your holiday fondue fun! #YYC #YYCEats

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