Air-Fried Brussels Sprouts with Pomegranate Dressing

• 
  450 g Brussels sprouts
• 
  1 tsp kosher salt
• 
  Freshly ground black pepper

  to season

• 
  ¼ cup (5 g) flat-leaf parsley leaves

  coarsely chopped

• 
  ¼ cup (35 g) shelled pistachios

  coarsely chopped, divided

For the pomegranate dressing

• 
  2 tbsp extra-virgin olive oil
• 
  1 whole pomegranate
• 
  2 tbsp pomegranate molasses
• 
  3 tbsp extra-virgin olive oil