Pesto Stuffed Olives

Course : Fruits
Serves: 50
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1 bunch fresh basil leaves
2 cups frozen pesto
1 cup ricotta cheese
100 medium pitted black olive

Preparation / Directions:

combine pesto sauce and ricotta cheese in a food processor process until smooth cut a thin slice from the bottom of each olive (so they will stand upright) spoon pesto mixture into a pastry bag, fitted with a 1/4-inch tip pipe into olives arrange onto a serving platter garnish with fresh basil leaves serve slightly chilled or at room temperature


Nutritional Information:

19 Calories (kcal); 2g Total Fat; (72% calories from fat); 1g Protein; 1g Carbohydrate; 2mg Cholesterol; 81mg Sodium

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