Begin by taking 16 oz of softened cream cheese and placing it in a large mixing bowl. Using an electric mixer, beat the cream cheese on medium speed for about 2-3 minutes, until it is smooth and fluffy.

Divide the cream cheese mixture in half. In one half, gently fold in ½ cup of basil pesto. In the other half, add ½ cup of sun-dried tomatoes and ¼ cup of grated Parmesan cheese.

Prepare a piece of plastic wrap. Spread the sun-dried tomato mixture into a rectangle, about 10 inches wide. On top, evenly spread the basil pesto mixture.

With the plastic wrap as your guide, roll the log tightly from one side, twisting the ends to seal.

Chill the rolled cheese log in the refrigerator for at least 2 hours.

Remove the cheese log from the refrigerator and unwrap. Mix ¼ cup of walnuts and 2 tablespoons of parsley on a flat surface. Roll the cheese log in this mixture to coat.

Transfer the Cheese Log to a serving platter. Serve it chilled or at room temperature.