8oz. Cream Cheese

4 1/2oz. Brie Cheese

1 C. Firmly Packard Basil Leaves

1/2 C. Firmly Packed Parsley Springs

1/2 C. Grated Parmesan Cheese

1/4 C. Pine Nuts (or Walnuts or Almonds)

2 Cloves Garlic, quartered

1/4 C. Olive Oil

1/2 C. Whipping Cream

Crackers or Slices of French Bread

 

Soften Cream and Brie Cheese.  For pesto combine basil and parsley, Parmesan cheese, nuts, garlic and 2 tsp. Oil oil in blender.  Blend with on and off turns until paste forms.  Gradually add remaining oil, blending on low speed until smooth.  Beat cream cheese and Brie together till nearly smooth.  Beat whipping cream until soft peaks form.  Fold whipped cream into cheese mixture.  Line a 4 C. Mold with plastic wrap.  Spread 1/4 of cheese mixture into mold.  Top with 1/3 Pesto mix. Repeat layers.  Top with Cheese mixture.  Chill 6-24 hours.  To serve, unmold on plate.  Remove plastic wrap.  Garnish with fresh basil if desired.