Wash the basil and put it in a blender, add the grated cheese, pine nuts, half a clove of garlic, oil and blend until you reach the consistency for basil pesto. Bring the water to a boil and salt it. Then put the rice to boil. Dice the buffalo mozzarella and place it in a bowl. Add the drained anchovy fillets as well. Drain the rice and add it to the mix. Add some basil pesto, grate some lemon zest and mix well with a drizzle of oil as well.
Serve by finishing each plate with a few more drops of pesto, some lemon zest and a few tufts of fresh basil.