Put a couple tablespoons of olive oil in a pot and add the finely chopped onion and garlic. Let them simmer until the onion is tender.
Add the rice and pesto and sauté lightly. Pour in the stock, 1 tbsp red Mújol Shikrán and basil leaves. Salt to taste if necessary.
Allow to cook over a gentle heat, stirring constantly, until the rice is tender or following the rice manufacturer’s instructions regarding the cooking time.
Serve with more red Mújol Shikrán and basil leaves to decorate.