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Pesto Brie

Yield: 32 appetizer servings Prep 10 mins


  • 2 cups  loosely packed fresh basil leaves
  • 3 tablespoons  pine nuts (pignoli), toasted
  • 1 tablespoon  olive oil
  • 1/2 teaspoon  freshly ground black pepper
  • 1/4 teaspoon  salt
  • 1 teaspoon  minced garlic
  • 1 wheel (2 lbs.) ripe Brie cheese, chilled


1. Blend basil, pine nuts, oil, pepper, and salt in food processor until smooth. Stir in garlic.

2. Slice chilled Brie in half horizontally. Spread basil mixture evenly over bottom half. Replace top half, wrap and refrigerate overnight. Serve at room temperature with crackers. Makes 32 appetizer servings.

Make Ahead Tip

  • Assemble brie and refrigerate up to 2 days.

Nutrition Facts

  • cal.(kcal)105,
  • Fat, total(g)9,
  • chol.(mg)28,
  • carb.(g)1,
  • pro.(g)6,
  • sodium(mg)196,
  • Percent Daily Values are based on a 2,000 calorie diet