Brie With Pesto - cooking recipe

Ingredients

1 8-oz round Brie
For pesto:
8 cups lightly packed fresh basil leaves
1 cup pine nuts, toasted (reserve several for garnish)
Salt and ground pepper
2 garlic cloves
3/4 c grated Parmesan cheese
2/3 cup extra-virgin olive oil

Preparation

Prepare pesto by combining basil, pine nuts, garlic and Parmesan cheese in food processor; pulse to chop. Slowly add olive oil through feed tube and process until finely chopped and blended into a paste.
Remove cheese from container and wrapper and slip in half horizontally to make two rounds of brie. Spread pesto on bottom circle, reserving small amount for garnish. Top with remaining circle. Garnish on top with remaining pesto, sprinkling of pine nuts. Wrap tightly and refrigerate overnight.
To serve, unwrap cheese, place on serving plate and serve with crackers.
NOTE: You may also use a commercial brand of pesto or use sun-dried tomatoes in oil. If using tomatoes, drain completely and pulse to fine chop in food processor.