Cut whole Brie twice horizontally creating three equal layers.
In food processor place Sundried Tomatoes with the Oil, Garlic, Grated Cheese and Black Pepper. Run processor until a thick red paste is achieved.
Place bottom brie layer on a serving platter and spread with sundried tomato puree then place middle brie layer on top.
In a cleaned processor bowl place Fresh Basil, Olive Oil, Additional Grated Cheese and Roasted Pine Nuts. Run processor until smooth pesto paste is achieved.
Spread basil paste on top of second layer and cover with the top brie layer.
Refrigerate to set then serve brie at room temperature with crusty bread and crackers.