Pesto-Cheese Fondue

1  cup lightly packed basil leaves
1/2  cup chopped walnuts
1/2  cup finely shredded Parmesan cheese (2 ounces)
2  tablespoons finely shredded Romano cheese
2   medium cloves garlic
1/2  cup extra-virgin olive oil
2  cups all-purpose flour
2  teaspoons baking powder
1  teaspoon salt
1/4  cup shortening
1/4  cup black olives, pitted and finely chopped
3/4  cup milk
1-1/2  cups finely shredded fontina cheese (6 ounces)
1-1/2  cups finely shredded Swiss cheese (6 ounces)
1/2  cup finely shredded Romano cheese (2 ounces)
3  tablespoons all-purpose flour
1  cup dry white wine
Cherry tomato halves, fresh snow peas, Belgian endive leaves, french-
fried potatoes, or other vegetables (optional)

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.

Stir together the 2 cups flour, the baking powder, and salt in a
medium mixing bowl. Cut in shortening with a pastry cutter or fork
until mixture resembles coarse crumbs. Stir in olives. Make a well
in the center of the dry mixture, and add milk all at once. Stir
with a fork until mixture is just moistened.

Turn dough out onto a lightly floured surface. Quickly knead, by
gently folding and pressing the dough 10 to 12 strokes or until it
is nearly smooth.

Roll out dough to a 16x8-inch rectangle, and cut lengthwise into
thirty-two 1/2-inch-wide strips. For each breadstick, twist two
strips together. Place on an ungreased baking sheet. Bake in a 450
degree F oven for 10 minutes or until golden.

Meanwhile, 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 warm bread sticks and/or cherry tomato halves, fresh snow
peas, Belgian endive leaves, french-fried potatoes, or other
vegetables for dipping. Makes 2 cups (16 servings).(Nutrition facts
include 1 bread stick per serving.)
Make-Ahead Tip: Prepare basil mixture; cover and chill up to 24
hours.

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