Into a food processor, add the basil leaves, pine nuts, and garlic. Pulse until the basil is coarsely chopped.Add the olive oil, vegan parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until the mixture is well blended but still has a little bit of texture.

Prepare the rice according to package directions for yielding 4 cups of cooked rice. Gently fluff the rice with a fork then set aside to cool slightly, about 10 minutes.

Stir the prepared pesto, the remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper into the cooked rice. Adjust seasoning to taste and serve warm.