Place Brazil nuts in a bowl and cover with water.

Refrigerate for 6 hours or overnight.

Preheat oven to 300F (150C).

Coat a baking sheet with cooking spray.

Drain water from nuts.

Place drained nuts in a food processor with lemon juice, 3 tablespoons of olive oil, garlic, salt, and 1/4 cup of water.

Blend for 8 minutes, until smooth and creamy.

Line a 1-quart bowl with a clean kitchen towel.

Spoon the mixture into the center of the towel.

Bring corners and sides of towel together, and twist around mixture, forming into a grapefruit-size ball.

Squeeze to extract excess liquid.

Combine parsley, rosemary, thyme, and pepper in a bowl.

Carefully unwrap cheese ball.

Coat with herbs.

Place on prepared baking sheet.

Bake for 30 minutes, or until the ball begins to crack.

Transfer to a platter.

Drizzle with remaining olive oil.

Serve warm or at room temperature with crackers and fresh vegetables.