Pesto cheese fondue (recipe)
| Pesto cheese fondue (recipe) | |
|---|---|
| Name | Pesto cheese fondue |
| Ingredients | Basil leaves • Walnuts • Parmesan cheese • Romano cheese • Garlic cloves • Extra virgin olive oil • Fontina cheese • Swiss cheese • Romano cheese • All-purpose flour • Dry white wine |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 206.8 |
| Fat | 16.9 |
| Protein | 8.5 |
| Carbohydrate | 3.2 |
| Fiber | 0.4 |
| Net carbohydrates | 2.8 |
| Sugar | 0.6 |
| Saturated fat | 6 |
| Cholesterol (mg) | 27.3 |
| Sodium | 189.4 |
| Servings | 16 |
| Yield | 2 cups |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pesto cheese fondue (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Pesto cheese fondue (recipe) details
Recipe instructions
- Place basil leaves, walnuts, Parmesan cheese, Romano cheese, and garlic in a food processor bowl or blender container.
- Cover, and process or blend until paste begins to form, stopping the machine several times to scrape the sides.
- With machine running slowly, gradually add olive oil, and blend or process until consistency of soft butter.
- Add salt and pepper to taste.
- Cover and chill 1/4 cup of the pesto for another use, such as to toss with pasta or spread over garlic toast.
- Bring shredded cheeses to room temperature; toss with the 3 tablespoons flour; set aside.
- Heat wine in a large saucepan over medium heat until small bubbles rise to the surface.
- Just before the wine boils, reduce heat to low and stir in cheese mixture a little at a time, stirring constantly and making sure the cheese melts before adding more.
- Cook and stir until mixture bubbles gently.
- Transfer mixture to fondue pot.
- Spoon 3/4 cup of the pesto in spiral pattern on top of cheese mixture; gently cut through cheese to marble.
- Keep mixture bubbling gently over a fondue burner.
- Serve with bread and vegetables for dipping.
- Makes 2 cups (16 servings).
- Make-Ahead Tip: Prepare basil mixture; cover and chill up to 24 hours.
Food tags
, For Large Groups
Pesto cheese fondue (recipe) details
Time:
Prep Time in Hours and Mins:30M
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Contributors: Prab R. Tumpati, MD
