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5 from 1 vote

Pesto Cheese Fondue Recipe

This Sun-Dried Tomato Pesto and Cheese Fondue Recipe will rock your party, or your romantic dinner for two!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer
Cuisine: American, Italian
Servings: 6
Calories: 584kcal
Author: Sommer Collier


For the Cheese Fondue Recipe:

  • 1 1/2 pounds Italian Fontina Fontal cheese shredded
  • 1/4 cup All-Purpose Gold Medal Flour
  • 2 tablespoons olive oil
  • 1 1/2 cups dry white wine
  • 1/2 cup DeLallo Sun-Dried Tomato & Olive Pesto

Possible items for dipping:

  • 1 loaf rustic Italian bread cut into cubes
  • Raw vegetables
  • Small pickles
  • Grapes
  • Apples cut into cubes


  • Set a small sauce pot over medium heat. Add the oil and flour and whisk for 1-2 minutes until thick and smooth, but not dark. Whisk in the wine and bring to a simmer.
  • Meanwhile, heat a fondue pot on its stand in preparation for the fondue. Slowly add the cheese to the hot liquid, stirring continuously to melt. Once all the cheese is melted into the liquid, and the mixture is smooth, stir in the pesto.
  • Pour the cheese fondue into the fondue pot to keep it warm and serve with bread cubes, veggies and/or fruit.


Serving: 1serving | Calories: 584kcal | Carbohydrates: 10g | Protein: 30g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 133mg | Sodium: 1100mg | Potassium: 115mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1170IU | Vitamin C: 0.8mg | Calcium: 649mg | Iron: 0.9mg