Ingredients

• 1/2 cup pitted green olive, sliced (I used pimiento stuffed olives)
• 2 green onions, chopped
• 1 1/2 cups fresh flat leaf parsley, chopped
• 1/4 cup walnuts, lightly toasted, coarsely chopped
• 2 teaspoons pomegranate paste
• 1/4 cup extra virgin olive oil (I used a little less)
• 1/2 teaspoon red pepper, powdered
• salt
• pepper
• 1 -2 garlic clove, minced