Butternut squash with Persian pistachio pesto, feta and pomegranate seeds

INGREDIENTS

Butternut squash, large

small bunch Coriander, fresh

small bunch Dill, fresh

small bunch Parsley, fresh

100 g

Pomegranate seeds

Lemon, juice only

2 tsp

Sea salt

Sea salt and freshly ground black pepper

Chilli or 1 tbsp chilli oil, hot red

10 3/4 tbsp

Olive oil

100 g

Pistachio nuts

150 g

Feta

70 g

Parmesan