Use a knife to slice the tops off 20 mini mozzarella balls (bocconcini).
Set the tops aside.
Spoon 1/2 tsp Sacla' Classic Basil Pesto on to the cut side of the ball, then put and rest the mozzarella top back on.
Arrange on a platter, then drizzle with extra-virgin olive oil and garnish with fresh basil leaves.
Photography by Nato Weldon