2 c frozen pesto
1 c small curd cottage cheese
100 jumbo pitted black olives
combine pesto sauce and cottage or ricotta cheese in a food processor
process until smooth
cut a thin slice from each olive to stand upright
spoon pesto mixture into a pastry bag, fitted with a 1/4-inch tip
pipe into olives
arrange onto a serving platter
serve slightly chilled or at room temperature
