Parmesan Pesto Fondue


This was an amazing fondue that is really rich and flavorful. There isn’t really much to say about it except that it is delicious, simple, and (of course) really fattening. You can make your own pesto if you want, but we couldn’t find any fresh basil so we were out of luck!


We just dipped bread into the fondue, but you could use any kind of veggies, even apples or pears would be delicious!


Good food improved by great company!

Parmesan Pesto Fondue
Adapted from Glam Dish

1 pound cream cheese, preferably bulk variety
2 cups light cream or half-and-half
1 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
Dash of salt
Dash of cayenne pepper
2/3 cup basil pesto, purchased or homemade

1. Melt the cream cheese in the top of a double boiler or a large heatproof bowl set over a pan of simmering water. Gradually stir in the light cream until smooth and heated through. Add the Parmesan and stir until the cheese melts and thickens the fondue. Season with salt and cayenne. Add pesto to the pot and stir. Heat until simmering.

2. Pre-heat the fondue pot by filling with hot water. Dump the water out and transfer the mixture to the fondue pot, preferably ceramic or enameled cast iron. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.


2 responses to “Parmesan Pesto Fondue

  1. That looks pretty good. I’ve been jonesing for some pesto recently. Perhaps this weekend is a good time for it – I made some pesto last summer.

  2. Pingback: Cuban Bread « Kitchen Life

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