Ingredients
- 1/2 cup plus 2 tbsp Diamond of California® Pine Nuts
- 1/4 cup grated parmesan cheese
- 1 clove of garlic, diced
- 1 cup fresh basil
- 1/3 cup olive oil
- 1 tbsp butter
- 2 tbsp flour
- 1 1/2 cup white wine
- 1 tbsp cornstarch
- 1 cup shredded gruyere
- 2 cups shredded Swiss cheese
- salt and pepper
- bread, apples and raw vegetables for dipping
The Steps
- In a food processor, combine ½ cup of pine nuts, parmesan cheese, garlic and basil. Pulse until nuts are finely chopped, about 10 seconds.
- Add the olive oil while the food processor is running, and continue to grind until mixture is smooth. Set aside.
- Warm a fondue pot, then add the butter. Once the butter has melted, add the flour and whisk until it starts to pull away from the sides of the pan.
- Whisk in the white wine, cook until the mixture begins to thicken.
- Whisk in the gruyere and Swiss cheese, 1 cup at a time until the mixture is smooth. Season with salt and pepper to taste.
- Serve with bread cut into 1-inch cubes, apples and raw vegetables
