Ingredients:
- one cup chopped, toasted walnuts
- 2 cups finely chopped Italian parsley (roughly two bunches)
- three/four cup chopped, pitted kalamata, Greek, or niçoise olives (about 1 ¼ cups with pits)
- one/two cup minced scallion (about one bunch)
- 1 cup peeled, seeded, and chopped tomato (2 large)
- cup virgin olive oil
- cup fresh squeezed lemon juice
- one/two teaspoon cumin powder
- 1/2 teaspoon pink chili flake
- Kosher salt and coarsely floor black pepper (to flavor)
Directions:
- Preheat the oven to 325° F.
- Position the nuts on a baking sheet and toast for about 10 minutes right until they start to emit a toasted nut aroma.
- Take out the stems from the parsley and mince both by hand or with speedy pulses in a food processor. The parsley should really be finely minced, but if you use a foods processor be very careful not to purée 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 tomatoes and drain.
- Merge all of the chopped ingredients. Toss in a massive wooden bowl with the olive oil, refreshing lemon juice, cumin, and chili flakes. Season to flavor with salt and black pepper.