Prepare the zucchini

• Wash and trim the zucchini, then cut into chunks.
• Heat a little olive oil in a pan and cook the zucchini until tender and lightly golden.
• Let cool completely.

Toast the pine nuts

• Toast the pine nuts in a dry pan until fragrant and lightly golden, then set aside.

Blend the dip

• Place the cooled zucchini, basil, garlic, pine nuts and parmesan in a food processor.
• Pour in the olive oil and lemon juice, then season with salt and pepper.
• Blend until smooth, scraping down the sides as needed.

Adjust and serve

• Taste and adjust the seasoning and lemon juice.
• Transfer to a bowl and serve as a dip with bread, crackers or vegetable sticks.