Pesto Filled Brie

• 1 (13 1/4 ounce) wheel baby brie cheese (Alouette is good) or 1 (17 5/8 ounce) wheel baby brie cheese (Alouette is good)
• 1 small garlic clove, peeled
• 1 cup basil leaves, rinsed and dried
• 3 tablespoons softened butter
• 1 freshly squeezed lemon, juice of
• 18 teaspoon fresh ground black pepper
• 1 tablespoon chopped pine nuts or 1 tablespoon walnuts
• 1 tablespoon chopped fresh parsley or 1 12 teaspoons dried parsley

1. Split brie horizontally into two layers.
2. Set aside.
3. In a food processor or blender, chop garlic and basil.
4. Add lemon juice, pepper and 2 tablespoons butter and process until smooth.
5. Remove from processor and stir in nuts.
6. Spread filling evenly on cut side of one layer of cheese and top with second layer cut side down.
7. Spread remaining butter around edges of cheese and sprinkle with parsley.
8. Refrigerate for up to 24 hours; serve at room temperature with crackers or baguette slices.

brie cheese, garlic, basil, butter, freshly squeezed lemon, ground black pepper, nuts, parsley

Taken from www.food.com/recipe/pesto-filled-brie-190006 (may not work)