Makes 1 1/2 Cups
Ingredients:
1/4 cup pine nuts
Seeds from 1 large pomegranate (about 1 cup)
2 tablespoons thinly sliced fresh basil
2 tablespoons crumbled queso fresco or feta
1 teaspoon olive oil
Salt and freshly ground black pepper
Instructions:
- Toast the pine nuts in a dry skillet over medium heat until golden, 4 minutes. Transfer to a plate to cool.
- In a small bowl, mix the pomegranate seeds, basil, queso fresco, and cooled pine nuts. Drizzle with the olive oil and season with salt and pepper
