Roast the pistachios in a dry frying pan, so without any oil, until toasted.
Add the basil, you can use the stem too, to the food processor. Then add the pistachio nuts, one clove of garlic, zest and juice of a lemon, grated Dutch Sheep Cheese and olive oil. Blend it until all the ingredients are mixed. You can can adjust the pesto to the preferred consistency by adding some more olive oil. Have a taste and season with freshly grounded black pepper and some sea salt.
Top the camembert with the pesto and the toppings. Serve with some crackers, toasts or on a snack platter.