Ingredients:
For the cheese mixture:
16 oz (450g) cream cheese, softened 
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp garlic powder 
1 tsp dried Italian seasoning 
Salt and pepper to taste 
For the fillings and layers:
½ cup prepared basil pesto
½ cup sun-dried tomatoes, finely chopped 
⅓ cup chopped fresh parsley (for rolling)
⅓ cup chopped toasted nuts (walnuts or pecans, optional) 
Instructions:
Prepare the cheese mixture: In a large mixing bowl, combine the cream cheese, shredded mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix well until smooth and combined. 
Divide and layer: Divide the cheese mixture into three equal portions. On a large sheet of plastic wrap, spread out one portion into a rectangle about 8 inches long. Spread the basil pesto evenly over this layer. 
Add the second layer: Top with the second portion of the cheese mixture, spreading it evenly to cover the pesto. Sprinkle the chopped sun-dried tomatoes evenly over this layer. 
Final layer: Add the last portion of the cheese mixture on top, spreading it to cover the sun-dried tomatoes. Use the plastic wrap to help form the mixture into a log shape, sealing the ends tightly. Wrap completely in plastic wrap and refrigerate for at least 2 hours, or until firm. 
Coat the cheese log: Once firm, unwrap the cheese log and roll it in the chopped parsley and toasted nuts (if using) to coat the outside evenly. 
Serve: Place the cheese log on a platter and serve with crackers, crostini, or fresh vegetables. Perfect for holiday gatherings or parties! 
Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Calories: 220 kcal per serving | Servings: 10-12