Place the ingredients in a medium saucepan over medium heat. When the water comes to a boil, cover the pan and let the bulghur cook on low heat around 15 minutes. Bulghur cooked this way has a softer, fluffier consistency. If you'd like it to be chewier, turn off the heat right after the water comes to a boil and let the bulghur soak for about 15 minutes.
Make the basil pistou:
Place the basil leaves and tomato in a food processor and with the motor running, drizzle in the olive oil. The pistou will have a pretty runny consistency.
To put together the pilaf, fluff the bulghur with a fork and then gently stir in as much pistou as you need to get your flavor kick. I used about ½ cup and then drizzled some on top after serving because I cannot have enough of its vibrant flavors!
Recipe by Holy Cow! at http://holycowvegan.net/2008/08/bulgur-pilaf-with-basil-pistou-and.html