In food processor, combine basil, sun-dried tomatoes, garlic, pepper, and lemon juice. Process until paste forms. Add oil from sun-dried tomatoes or olive oil if texture is very dry (should be spreadable but not too thin.) Remove Brie from refrigerator and cut in half, horizontally (Brie must be thoroughly chilled to make this possible.) Spread bottom half with reserved sun-dried tomato mixture and press together firmly with top half. Bring to room temperature before serving. Serve with water crackers. (May be prepared one day in advance. Wrap in last wrap and chill.)