After preparing the mushrooms, heat the olive oil in a skillet over medium heat. Add the funghi and sauté until they release their liquid. If these are older, drier mushrooms, you may need to add a teaspoon or two of cool water. Then add the pesto, turn up the heat to medium high, and sauté vigorously for 1 to 2 minutes. Serve on individual plates topped with some pinoli and garnished with a couple of basil leaves.