Prepare the Cream Cheese Base by softening cream cheese and mixing until smooth.

Mix in the Flavor Layers by dividing cream cheese, adding pesto to one half and sun-dried tomatoes with parmesan to the other.

Assemble the Cheese Log by spreading the sun-dried tomato mixture in a rectangle on plastic wrap.

Layer the Pesto Mixture by spreading the basil pesto mixture over the sun-dried tomato layer.

Roll the Log tightly using the plastic wrap, ensuring a round shape.

Chill for Firmness by refrigerating the wrapped log for at least 2 hours.

Coat the Log in Nuts and Herbs by rolling it in walnuts and parsley after chilling.

Garnish and Serve by presenting on a platter with crackers and fresh vegetables.