750g (Fontina/Gruyere/Emmentaler) cheese
¼ cup flour
2 tbsp olive oil
1 ½ cups dry white wine
½ cup Genoese Fresh Basil PESTO

Whisk oil and flour in a small pot over medium heat until thick and smooth (1-2 mins).
Whisk in the wine and bring to a simmer.
Meanwhile, heat a fondue pot.
Slowly add the cheese to the flour/wine liquid stirring continuously to melt.
Once all the cheese is melted and the mixture smooth, stir in the pesto.
Pour into the fondue and serve with bread cubes, veges, fruit.