2 cups flat parsley italian finely chopped (approximately 2 bunches)
0.8 cup olives with pits) pitted chopped
0.5 cup spring onion minced ( 1 bunch)
1 cup tomatoes peeled seeded chopped (2 large)
1 cup olive oil extra virgin
1 cup juice of lemon fresh
0.5 teaspoon ground cumin
0.5 teaspoon to 5 chilies red
8 servings kosher salt black to taste
Equipment
food processor
bowl
baking sheet
oven
Directions
Preheat the oven to 325 F.
Place the nuts on a baking sheet and toast for about 10 minutes until they begin to emit a toasted nut aroma. Cool completely before using the nuts in the recipe.
Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely minced, but if you use a food processor be careful not to pure it. The parsley should form a fluffy base for the other textures.
Chop the olives, walnuts, and scallions by hand into a rough dice. Dice the prepared tomatoes and drain.
Combine all of the chopped ingredients. Toss in a large wooden bowl with the olive oil, fresh lemon juice, cumin, and chili flakes. Season to taste with salt and black pepper.
