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Butternut squash with Persian pistachio pesto, feta and pomegranate seeds
Fruit and vegetables
1 large
butternut squash
, quartered lengthways (skin-on) and seeds removed
100g/3½oz
pomegranate
seeds
1 small bunch
fresh coriander
1 small bunch fresh
parsley
1 small bunch fresh
dill
1
lemon
, juice only
Cooking ingredients
4 tbsp
olive oil
sea salt and freshly ground
black pepper
100g/3½oz shelled
pistachio
nuts
100ml/3½fl oz
olive oil
1 hot red chilli or 1 tbsp
chilli oil
(optional)
2 tsp
sea salt
Dairy, eggs and chilled
150g/5½oz
feta
70g/2¼oz
parmesan
(or vegetarian alternative), chopped into rough chunks
Back to recipe
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