Pomegranate and Queso Fresco Salsa

Name: Pomegranate and Queso Fresco Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps thinly sliced fresh basil; 1 teaspoon olive oil; 59 milliliters pine nuts; 237 milliliters Seeds from 1 large pomegranate (about; 2 Tbsps crumbled queso fresco or feta; 6 servings Salt and freshly ground black pepper

Pomegranate and Queso Fresco Salsa might be just the hor d'oeuvre you are searching for. One serving contains 81 calories, 2g of protein, and 6g of fat. This gluten free, primal, fodmap friendly, and vegetarian recipe serves 6. If you have seeds from 1 pomegranate, olive oil, pine nuts, and a few other ingredients on hand, you can make it. A couple people really liked this Mexican dish. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1 Toast the pine nuts in a dry skillet over medium heatuntil golden, 4 minutes.

Ingredients you will need

Pine Nuts

Toast

Equipment you will use

Frying Pan

Transfer to a plate to cool.

2 In a small bowl, mix the pomegranate seeds, basil,queso fresco, and cooled pine nuts.

Ingredients you will need

Pomegranate Seeds

Queso Fresco

Pine Nuts

Basil

Equipment you will use

Bowl

Drizzle with theolive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cooking Oil

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.

Equipment

Frying Pan

Bowl

Ingredients

Servings:

2Tbsps

thinly sliced fresh basil 1teaspoon

olive oil 59milliliters

pine nuts 237milliliters

Seeds from 1 large pomegranate (about 2Tbsps

crumbled queso fresco or feta 6servings

Salt and freshly ground black pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Cuvaison Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 29 dollars per bottle.