In a food processor or blender, add the basil leaves, garlic chunks, nuts, Parmesan cheese, salt, pepper, and lemon juice. Cover with half of the olive oil. Blend until it reaches a smooth consistency, adding more olive oil if needed (time varies; you have to do this by eye). It should be a vibrant green and coat the back of a spoon.

Slice the baguette lengthwise and remove some of the bread filling to create a well on each side.

Remove the rind as best you can from the Brie. Cut into small chunks and place in a microwave-safe bowl, microwaving until the Brie melts and is stirrable (60-90 seconds).

Liberally coat one side of the baguette with the melted Brie, while liberally coating the opposite side with pesto.

Distribute the sliced turkey across the length of the baguette.

Wrap the Tailgate Sandwich tightly in a layer or two of plastic wrap.

Add a layer of aluminum foil over the plastic wrap. It is important to wrap it tightly and refrigerate it for at least four hours. I prefer overnight.

In the morning, unwrap the Tailgate Sandwich, slice into two-inch segments (depends on the size of your tailgate crowd).

Serve, and enjoy.