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Heat the oil in a large pot. Fry the sausage for 3–4 minutes. Add the onions and sweat them for 2 minutes. Add the garlic. Cook for 1 minute.
Add the peppers, tomatoes, olives, and capers. Cook for 2 minutes.
Combine the pesto and chicken stock.
Add the rice to the vegetable mixture. Cook for 1 minute.
Pour in the stock. Bring to a boil. Cover. Reduce heat to low.
Cook for 18 minutes.
Remove the lid. Mix.
Sprinkle with toasted slivered almond and serve.
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