Ingredients
1 c fresh basil, firmly packed
3/4 c grated Parmesan cheese
1/2 c parsley, firmly packed
1/4 c pine nuts or walnuts
2 cloves garlic, quartered
1/3 c olive oil
1 8 0z. package cream cheese
4 1/2 oz Brie, rind removed
1/2 c whipping cream
Paprika, if desired
Crackers or French bread
Preparation
In a blender or food processor bowl combine basil, grated cheese,parsley, nuts and garlic. Cover and pulse til a paste forms. With machine running, gradually add oil and process until consistency of soft butter.
Bring the cream cheese and Brie to room temperature. Beat together until nearly smooth.
In a small mixing bowl beat the cream until soft peaks form. Fold the whipping cream into the cheese mixture.
Line a 3 1/2 - 4 cup mold with plastic wrap. Spread 1/4 of the cheese mix into mold. Spread 1/3 of the pesto over the cheese. Repeat layers twice more. Spread remaining cheese on top. Cover and chill for several hours or overnight.
Before serving, invert the mold onto a serving plate. Remove mold and carefully peel off the plastic wrap. Sprinkle with paprika, if desired. Garnish with fresh basil leaves. Serve with crackers or thin slices of French bread.
