INGREDIENTS
1 tbsp
Flat-leaf parsley
1/2
Lemon, juice of
1/2 cup
Pomegranate seeds
1
Serrano chile, red
2
Shallots, small
1/2 cup
Green olives, pitted
1
splash Pomegranate molasses
1
Black pepper, freshly ground
1
Sea salt
1 tbsp
Olive oil, extra virgin
1 tbsp
Walnut oil
1/4 cup
Pistachios, unsalted
3/4 cup
Walnuts