Pesto Fondue

Pesto Fondue

• 3 cups mozzarella cheese, shredded
• 1 cup parmesan cheese, shredded
• 1 1/4 cups dry white wine
• 2 Tbsp cornstarch
• 3 garlic cloves
• 1/2 cup pesto

In a large saucepan, add the pesto mixture and white wine until it reaches a slow rolling boil.

In a large bowl, toss the shredded mozzerella and parmesan cheese with cornstarch. Slowly stir it into saucepan with the boiling pesto/wine one small handful at a time. Stir over medium heat until it is melted and stringy. It may take about 5 minutes.

Season with salt and pepper. Transfer to fondue pot or little crockpot.