Start by ensuring your cream cheese is softened at room temperature for about 30 minutes. Then, use a hand mixer to beat the cream cheese in a medium-sized bowl until it reaches a smooth and fluffy consistency, about 2 to 3 minutes.

Divide the smooth cream cheese mixture in half. In one bowl, gently fold in the basil pesto until fully combined. In another bowl, mix together the remaining cream cheese with diced sun-dried tomatoes and grated Parmesan.

Lay out a large piece of plastic wrap on your countertop. Spread the sun-dried tomato mixture into a rectangular shape, about ½ inch thick. Layer the pesto-infused cream cheese mixture on top.

Using the edges of the plastic wrap, lift one side of the assembly and begin to roll it tightly into a log shape, securing the filling as you go. Twist the ends of the plastic wrap to seal.

Place the wrapped cheese log in the refrigerator for at least 2 hours or overnight for the best results.

Once chilled, unwrap the log. Spread out chopped toasted walnuts and finely chopped parsley on a plate. Roll the log in this mixture, pressing gently.

Transfer the coated cheese log onto a serving platter and garnish with additional parsley or whole sun-dried tomatoes. Serve chilled or at room temperature.