Pour a little olive oil in a large non-stick pan and place it over medium heat until hot. Then add the diced zucchini and season with a little pinch of pepper and salt.

Stir fry the zucchini for about 4 minutes or until it starts to soften a little. Don't overcook it, you want to keep the zucchini crunchy but warmed through.

Once the zucchini is done, transfer it to a blender.

Blend a few times into a raw zucchini puree. Then add the fresh basil and pine nuts or whatever nuts you are using. I toasted the pine nuts a little right before adding them to give this zucchini dip an extra smokey flavor.

Blend the ingredients well again until smooth. Then add little splashes of olive oil (about 4 to 5 tablespoons) until you get a rich and creamy looking texture. Add extra pepper or salt to taste. Serve the zucchini dip lukewarm or at room temperature with crunchy vegetables and bread sticks.