- 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
- 1 Toast the pine nuts in a dry skillet over medium heat until golden, 4 minutes. Transfer to a plate to cool.
- 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.