- 1/2 cup slivered almonds
- 1-1/2 cups packed fresh basil leaves
- 1/4 cup fresh sage leaves
- 3/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup finely grated Parmesan
- 1/2 tsp sea salt
- 1 tbsp vegetable oil
- 1 1/2 cups uncooked Israeli couscous
- 1 avocado, pitted and sliced
- 3 heirloom tomatoes, sliced
- Freshly grated Parmesan
1 Preheat the oven to 375°F. Place the almonds on a baking sheet and toast in the oven for 10 to 12 minutes, until golden. Let cool for 10 minutes.
2 Place the basil, sage, olive oil and garlic in a food processor and process for about 30 seconds. The mixture will stay bright green if not processed for too long. Scrape down the sides of the food processor with a spatula. Add the toasted almonds and pulse for 30 seconds.
3 Transfer to a small bowl and mix in the Parmesan and salt. For the Israeli couscous, heat the vegetable oil in a skillet over medium heat.
4 Add the couscous and cook, stirring, for 4 minutes, until the couscous is lightly browned.
5 Add 2-1/2 cups water and simmer, covered, for 8 minutes or until al dente, stirring occasionally. Remove the lid, stir in the pesto and let stand for 3 minutes before serving.
6 The couscous can be served hot or at room temperature. Divide the avocado and tomatoes evenly among four plates. Spoon the couscous onto the plates and serve with extra Parmesan.
Prep & cook time: 1 hour.
Note: The pesto can be stored in the fridge for two weeks packed in a jar with ⅛" olive oil to cover the surface. To freeze the pesto, omit the Parmesan. Pour into an ice cube tray and, once frozen, pop out the portions and freeze in a freezer bag. Add the Parmesan once the pesto has thawed.