Start by boiling the rice in a pot with plenty of salted water. In the meantime, cut the tomatoes into 4 pieces and toss them in a bowl with salt, oil and half of the basil leaves. Smoothen the pesto with 2 teaspoons of cooking water and mix well to reach a homogeneous cream. When the rice is cooked, add it to the sauce of tomatoes and pesto. Finish by decorating with the remaining basil leaves.