Step 1

Preheat the oven to 325° F.

Step 2

Place the nuts on a baking sheet and toast for about 10 minutes until they begin to emit a toasted nut aroma. Cool completely before using the nuts in the recipe.

Step 3

Remove the stems from the parsley and mince either by hand or with quick pulses in a food processor. The parsley should be finely minced, but if you use a food processor be careful not to purée it. The parsley should form a fluffy base for the other textures.

Step 4

Chop the olives, walnuts, and scallions by hand into a rough dice. Dice the prepared tomatoes and drain.

Step 5

Combine all of the chopped ingredients. Toss in a large wooden bowl with the olive oil, fresh lemon juice, cumin, and chili flakes. Season to taste with salt and black pepper.