Ingredients

• 3 cups coarsely chopped parsley and/or cilantro (in any proportion)
• 3/4 cup extra-virgin olive oil
• Juice of 1/2 lime (or more)
• 1/2 (or more) garlic clove
• 1 1/2 tsp. (or more) kosher salt
• 1/4 cup coarsely chopped salted, roasted almonds, divided
• 3 cups cooked basmati rice or other grain (such as brown rice, barley, or farro)
• 1 avocado, cut into 1/2" pieces
• 1 scallion, thinly sliced
• 4 hard-boiled eggs, each cut into 4 wedges
• 2–3 medium tomatoes (preferably heirloom; about 1 lb. total), cut into 1/2"-thick wedges

Instructions

1. Blend herbs, oil, lime juice, garlic, salt, and 2 Tbsp. almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired—you want the sauce to be well seasoned.
2. Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again.
3. Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 Tbsp. almonds.