Grind pesto in a food processor or blender. Flavor injector needles are very fine, and jam up easily with chunks - so you need to get an incredibly smooth pesto with lots of olive oil for it to push through easily.

Fill the needle with pesto (you can run the pesto through a cheesecloth or strainer first just to be sure there are no large chunks), and carefully insert the syringe into the center of the burrata.

Fill cheese until you can see and feel it start to give resistance, or until a bit of pesto pops out of the hole you made - this will be about 2-3 tablespoons, depending on the size of your cheese and how much cream is in it.

Use a sharp knife to poke a small hole in your burrata.

Fill your baster (or piping bag) with pesto, and carefully insert into the hole, trying carefully to not make a large tear in the cheese.

Push pesto in until the burrata gives resistance and a bit of pesto comes back from the hole you made, indicating it is full (like the picture above.)

With clean, wet hands, lightly wipe away any pesto that may have dribbled over pesto. You can also rinse your burrata off with some water to get any pesto off the sides. This doesn't impact flavor at all - just helps hide your surprise filling.

Place burrata with the hole side down on a plate or salad when serving.

Sprinkle Celtic sea salt (we love using Maldon flakes), fresh cracked pepper, and a high-quality olive oil with a flavor you love.