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Pomegranate and Queso Fresco Salsa

['1/4 cup pine nuts', 'Seeds from 1 large pomegranate (about 1 cup)', '2 tablespoons thinly sliced fresh basil', '2 tablespoons crumbled queso fresco or feta', '1 teaspoon olive oil', 'Salt and freshly ground black pepper']

1 Toast the pine nuts in a dry skillet over medium heat until golden, 4 minutes. Transfer to a plate to cool.
2 In a small bowl, mix the pomegranate seeds, basil, queso fresco, and cooled pine nuts. Drizzle with the olive oil and season with salt and pepper.

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