Ingredients:
- 1 cup chopped, toasted walnuts
- 2 cups finely chopped Italian parsley (approximately 2 bunches)
- 3/4 cup chopped, pitted kalamata, Greek, or niçoise olives (about 1 ¼ cups with pits)
- 1/2 cup minced scallion (about 1 bunch)
- 1 cup peeled, seeded, and chopped tomato (2 large)
- cup extra virgin olive oil
- cup fresh squeezed lemon juice
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chili flake
- Kosher salt and coarsely ground black pepper (to taste)
Course: side dish,salad
Cuisine: Middle Eastern