3 cups coarsely chopped parsley and/or cilantro, in any proportion
3/4 cup extra-virgin olive oil
Juice of 1/2 lime
1/2 garlic clove
1 tsp. kosher salt
1/4 cup coarsely chopped salted, roasted almonds, divided
4 hard-boiled eggs, each cut into 4 wedges
23 medium tomatoes, cut into 1/2"-thick wedges
3 cups cooked basmati rice or other grain
1 avocado, cut into 1/2" pieces
1 scallion, thinly sliced

Blend first 8 ingredients in a blender or food processor until a smooth pesto-like sauce forms.
Taste and add more lime juice, garlic or salt if desired to get the sauce well seasoned.
Toss rice with 3/4 cup sauce in a medium bowl.
Add avocado and scallion and gently toss again.