Warm Oven Brie With Pesto

1. Gather the ingredients.

2. Pre heat the oven to 325 F. In a food processor, combine the pine nuts, garlic, and cheese until finely chopped.

3. With the food processor running, add the olive oil. Pulse until a paste is formed, about 30 to 40 seconds. Add basil leaves. Pulse just until the basil leaves are chopped and blended into the nut paste.

4. Put the wedge or round of brie in a rimmed baking dish that can also be used to serve it, or onto a cookie sheet.

5. Warm the brie in the oven just until the edges are melting and bubbly, about 6 to 8 minutes. Be careful not to overheat it or the Brie will completely melt.
   

6. Spread the pesto on top of the Brie. Extra pesto can be spooned around the brie, or placed in a separate bowl.

Keep Pesto Green

Once chopped and bruised, basil leaves begin to lose their bright green color. Basil pesto often turns dark green or even brown if it's not eaten immediately. The flavor is still good (although not as good as very fresh pesto), but the color can be unappetizing.

So how can you keep pesto bright green? It's not easy, though there are a couple of tricks you can try:

• Adding a little bit of fresh or blanched baby spinach leaves can help add some green color, and doesn't change the flavor of the pesto much.
• Blanching the basil leaves in hot water to slow down the enzymes that turn the leaves brown can also help. This will give the pesto a slightly mushy texture and diminishes the flavor of the basil.