Pesto Cheese Roll

This eye-catching cheese log has become my holiday trademark app that always leaves guests impressed by its bold colors and layered tastes. The smooth base paired with zesty pesto and rich sun-dried tomatoes makes an eye-popping yet surprisingly easy centerpiece for any party.

I whipped up this cheese log when hosting Christmas for the first time after getting married. My husband's mom asked for the instructions before heading home that evening, and now it shows up at both our holiday tables every year for the last ten years.

• Cream cheese: Makes up the smooth, velvety foundation that binds everything while offering the ideal backdrop for our flavor mix-ins
• Basil pesto: Brings bright color and aromatic, garlicky flavors that boost the whole appetizer
• Sun dried tomatoes: Give sweet, tangy bursts of intense flavor with a touch of Mediterranean flair
• Parmesan cheese: Adds rich, savory depth that works perfectly with both the pesto and tomatoes
• Toasted walnuts: Form a crispy coating that plays against the soft inside while contributing nutty warmth
• Fresh parsley: Adds pop of color outside with light herby notes that pull everything together

Detailed Preparation Guide

Get Your Base Ready:

Whip the room-temp cream cheese in a big bowl until it's fluffy and light. This usually needs about 2 minutes with electric beaters. Your cream cheese must be fully softened or you'll end up with bumps. If you're short on time, just cut it into small chunks to soften it faster.

Mix Your Flavor Combos:

Split the fluffy cream cheese evenly into two separate bowls. Gently fold pesto into one portion with light movements to keep it airy while getting that nice green color throughout. In your other bowl, mix in the chopped sun dried tomatoes and Parmesan until they're spread out evenly. Keep both mixtures clearly distinct for visual wow-factor.

Build Your Log:

Put a big piece of plastic wrap on your counter and spread out the tomato mixture into a rectangle about 10 inches long and 8 inches wide. An offset spatula works great for smooth, even edges. Then carefully layer the pesto mixture right on top of the tomato layer, making sure it's even and goes all the way to the edges.

Form The Shape:

Using the plastic wrap to help you, start rolling from the long side, making a tight spiral with both layers. Press gently as you go so there aren't air bubbles inside. Once rolled, twist the plastic wrap ends tight and roll it on the counter with a bit of pressure until you've got a nice even cylinder.

Let It Set:

Pop your wrapped log in the fridge for at least 2 hours, but overnight works even better to let flavors mingle. This cooling time isn't optional—it helps your log keep its shape when you add the coating and when guests slice into it.

Add The Outer Layer:

Mix the toasted walnuts and parsley on a big plate or parchment sheet. Unwrap your cold cheese log and roll it in this mixture, pressing lightly so the coating sticks all around. Use your fingers to fill in any bare spots by pressing extra coating right onto the log.

Pin it

The sun dried tomatoes really make this dish stand out. I tried using roasted red peppers once, but nothing matches the intense sweetness and slight chewiness that sun dried tomatoes bring to the party. My grandma loves this recipe so much she always parks herself right by the appetizer table to grab extra helpings before dinner starts.

Perfect Do-Ahead Dish

This cheese log actually gets better after sitting awhile as the flavors blend together in the fridge. You can make it up to three days early, keeping it wrapped tight without the nuts. Just add the nut coating a few hours before guests arrive for the best look. This advance-prep feature makes it great for busy holiday hosting when you want food that wows without needing your attention at the last minute.

Ways To Serve It

Crackers are classic, but this versatile log tastes amazing with sliced baguette, pita chips, or fresh veggies too. For a fancy display, set the log on a wooden board surrounded by bunches of grapes, apple slices, and different crackers. Take the cheese log out about 30 minutes before serving so it softens to the right spreadable texture and the flavors really pop.

Pin it

Tasty Twists

What's great about this cheese log format is how easy it is to change up. Try olive tapenade instead of pesto or swap in roasted red peppers for the sun dried tomatoes. For something totally different, use herbs de Provence with lemon zest in one layer and caramelized onions in the other. The method stays the same no matter which flavor combos you pick. My favorite twist uses a layer with chopped artichoke hearts and fresh dill that I bring to spring gatherings.

Keeping It Fresh

Got leftover cheese log? Wrap it up tight in plastic and keep it in the fridge for up to five days. It might get a bit firmer over time, but the flavors will keep developing nicely. You can even freeze portions of your assembled log before adding the nuts. Just wrap in plastic, then foil, and freeze for up to a month. Thaw in your fridge overnight before adding the coating and serving.

Frequently Asked Questions

→ Can I prepare the cheese roll early?

Totally! Make it the day before, but wait to add the walnut-parsley coating until right before serving for the best taste and texture.

→ What are some nut-free coating ideas?

If you'd rather skip nuts, try crushed pretzels, sesame seeds, or even just parsley for a fresh finish.

→ How can I keep it from falling apart?

Pop it in the fridge for at least two hours. This firms it up and makes handling and coating much easier.

→ What should I serve alongside the roll?

Sliced baguettes, crunchy pita chips, or colorful veggie sticks like carrots and celery pair perfectly.

→ Is store-bought pesto okay to use?

Absolutely. A store-bought pesto and sun-dried tomatoes work great. Just pick a good brand for top-notch flavor.