Wash and dry the dill. Remove the dill leaves from the stalks and add them to the food processor with the pistachios, olive oil, lemon juice and seasoning. Process until it is well combined but retains some texture. Add a little extra lemon juice is pesto is too thick.
Slice down the length of the zucchini making each slice approx 5mm thick. Brush with olive oil. Heat a grill pan or BBQ and cook the zucchini for 3 - 4 minutes each side, or until cooked.
Toss the pesto through the zucchini and serve as an accompaniment to the poached trout.
Note: Despite the name, pistachios are actually a fruit from the pistachio tree. To buy the best, buy raw unsalted in their shells and, if you can try before you buy, check to see they are still green. The greener the nut the better quality it is.
Makes 6 servings