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Italian   -   Pesto Fondue   adapted from New International Fondue Cookbook

  • 4 Tablespoons Pesto Sauce
  • 1/4 Pound Fontina Cheese -- grated
  • 1/2 Pound Swiss Or Gruyere Cheese -- grated
  • 1 Cup White Wine
  • 1 Tablespoon Flour
  • 1 Teaspoon Lemon Juice
Directions Conbine cheese with flour. Bring wine & lemon juice to boil in fondue pot or pan, add cheese and lower heat, stir until fully mleted & combined. Stir in pesto sauce and heat thoroughly.
Serves 1
Time to Make 0:00

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