POMEGRANATE AND QUESO FRESCO SALSA

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Pomegranate and Queso Fresco Salsa image

Provided by Marcela Valladolid

Categories     Cheese     Side     Vegetarian     Cinco de Mayo     Healthy     Pomegranate     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 6

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

Steps:

  • 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.

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