Instructions

1. Cut the courgette into long, thin slices, then brush with oil and grill them in a griddle pan or under the grill.
2. Lightly toast the pine nuts, then set aside.
3. Meanwhile, put the spinach, garlic, lemon juice, cheese, basil and most of the pine nuts in a food processor. Pulse for a few seconds.
4. Add the courgette slices and pulse until you get a textured paste. Season to taste.
5. Transfer the pesto to a small bowl. Scatter the remaining pine nuts on top and add some grated cheese.
6. Cover and keep refrigerated, then use it up within 3 days.