Pomegranate and Queso Fresco Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
1. 1 Toast the pine nuts in a dry skillet over medium heat until golden, 4 minutes. Transfer to a plate to cool.
2. 2 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.
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