In food processor, combine all ingredients except walnuts. Pulse until mixture is smooth. Remove to medium bowl; cover and chill until slightly firm. Shape into 5-inch ball or roll into 7 x 2-inch log.
Roll in toasted walnuts to coat evenly. Wrap in plastic wrap; chill until firm. Allow to warm at room temperature for 30 minutes before serving. May be kept in refrigerator for up to 5 days.
Toasted Walnuts
Oven: Spread chopped walnuts evenly onto a baking sheet or in a shallow pan. Bake at 350º F for 5 to 7 minutes or until lightly browned. Stir several times for even toasting. Be sure to keep an eye on them, they burn easily. Cool before using.
Microwave: In glass pie plate spread 3/4 cup walnuts in a single layer. Microwave on HIGH 5 to 6 minutes, stirring every 2 minutes. Cool before using.
Skillet: In large, dry skillet over medium-high heat, heat walnuts until lightly toasted, about 1 to 2 minutes.
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