If you’re using homemade pesto, start by making the pesto first. If using a food processor, turn it on so that it is running with the lid on, drop the garlic and pine nuts down the feed tube and process. Add the Parmesan cheese. Add the basil leaves. Drizzle in the olive oil slowly and process until everything comes together and the pesto is the consistency you’re looking for. Season to taste with lemon juice, salt and pepper. If using a mortar and pestle, start by crushing the garlic into a smooth paste. Then add salt pinenuts and the basil leaves, pounding with the pestle until smooth. Add the Parmesan cheese and continue to pound, adding olive oil intermittently to thin the pesto. Season with lemon juice, salt and pepper. Set aside.

Drain and rinse the white beans and place in a large bowl. Add the cherry tomatoes, red onion and mozzarella perlini. Drizzle the vinegar and oil over the ingredients, season with salt and freshly ground black pepper and toss. Transfer the ingredients to a platter or individual shallow bowls.

Dollop or drizzle the pesto on top of the beans and serve with a lemon wedge to squeeze over the top.