Name: Pomegranate and Queso Fresco Salsa
Yield: 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

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Pomegranate and Queso Fresco SalsaTK

This is a salsa, but whenever I make it I just end up eating it by the spoonful like a salad. The combination of the tart, crisp pomegranate, creamy cheese, and crunchy pine nuts makes a wonderful topping for grilled fish or even a carne asada taco. Pine nuts can be expensive because of the labor-intensive work of extracting them from the pine cones, plus they have a high fat content, which makes them turn rancid quickly. So buy a small quantity and store them in the fridge for no longer than three months.

Recipe notes

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