Pomegranate and Queso Fresco Salsa

Ingredients

• 2 tablespoons basil fresh thinly sliced
• 1 teaspoon olive oil 
• 0.3 cup pinenuts 
• 1 cup seeds from 1 pomegranate 
• 2 tablespoons queso fresco crumbled
• 6 servings salt and pepper black freshly ground

Equipment

• bowl
• frying pan

Directions

1. Toast the pine nuts in a dry skillet over medium heatuntil golden, 4 minutes.
2. Transfer to a plate to cool.
3. In a small bowl, mix the pomegranate seeds, basil,queso fresco, and cooled pine nuts.
4. Drizzle with theolive oil and season with salt and pepper.
5. Reprinted with permission from Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor by Marcela Valladolid, © 2011 Clarkson Potter a division of Random House, Inc.MARCELA VALLADOLID is the host of Discovery Travel and Living's Relatos con Sabor (Stories with Flavor), which airs in every Latin American country and on Discovery Familia in the United States. Raised in Tijuana, Mexico, she attended the Los Angeles Culinary Institute and later the Ritz-Escoffier Cooking School in Paris. A former recipe editor/tester at Bon Appétit magazine, she became widely known after appearing as a contestant on The Apprentice: Martha Stewart. She and her young son divide time between Tijuana and San Diego.