Ball Tip Steak With Pesto and Blue Cheese Fondue
INGREDIENTS
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Pesto:
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2 bunches basil
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½ cup olive oil
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½ cup parmesan, grated
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¼ cup toasted pinenuts
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3 garlic cloves
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6 oz of Snow Cap
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Salt and Pepper to taste
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Fondue:
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½ lbs Blue cheese crumbles
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1 cup heavy cream
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6 oz Pyramid Hefeweizen
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1/8 cup flour
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1/8 cup chopped garlic
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1/8 cup olive oil
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Salt to taste
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Pesto
•
2 bunches basil
•
½ cup olive oil
•
½ cup parmesan, grated
•
¼ cup toasted pinenuts
•
3 garlic cloves
•
6 oz of Snow Cap
•
Salt and Pepper to taste
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