February 14, 2021

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Makes 2 to 3 Servings


  • 1 cup of Sonoma Gourmet Kale Pesto White Cheddar Sauce
  • 1 cup shredded gruyere cheese
  • 2 tablespoons dry white wine
  • 1 teaspoon sherry vinegar
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 8 lightly steamed asparagus spears
  • 1 large portobello mushroom, stem removed and cut into thick slices
  • 1/2 Granny Smith apple, cut into 1/4-inch thick slices
  • 1/4 loaf sourdough bread, torn into 1-inch pieces
  • 1/2 cup sliced dried sopressata


  1. In a medium bowl, combine the Kale Pesto White Cheddar Sauce and the grated white cheddar cheese.
  2. In a medium-heavy saucepan (or a stove-safe fondue pot), bring the wine and sherry vinegar to a simmer over medium-low heat.
  3. Add the cheese mixture a little at a time, stirring well. Keep stirring until the mixture is as smooth as possible. Add the nutmeg and cayenne and stir to combine.
  4. Arrange the dipping ingredients on a platter. If not using a fondue pot, then carefully pour the fondue into a warm serving dish and make sure to stir regularly. Serve with small forks or long wooden skewers and dip away.
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In This Recipe

Kale Pesto White Cheddar Sauce

Kale Pesto White Cheddar Sauce

from $6.99

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Barbara Cox July 15, 2021

Please post more recipes for Kale Pesto white Cheddar sauce.