Colossal Black Olives Stuffed With Pesto-Cream Filling - cooking recipe

Ingredients

2 (8 oz.) pkg. cream cheese, softened
3/4 c. packed chopped frozen basil
3 large garlic cloves, minced
2 Tbsp. fresh lemon juice
1/2 tsp. ground pepper (fresh)
salt to taste
96 colossal pitted black olives (about five 15 oz. cans), well drained and patted dry

Preparation

Puree all ingredients except olives in a food processor or blender.
Spoon mixture into a pastry bag and pipe into olive cavities.
Chill until serving time.