Makes 4 Servings
1 bunch fresh basil, about 3 cups
1/4 cup pine nuts, toasted
1 clove garlic
2 lemons, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan
4 Swordfish filets
Extra-virgin olive oil
salt and freshly ground pepper
Blend the basil, pine nuts, garlic, zest, juice, salt and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually pour in the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
Prepare an indoor grill pan or outdoor grill. Brush both sides of the swordfish with olive oil and season with salt and pepper. Grill the swordfish for about 3-4 minutes on each side for a 1-inch filet.
Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.
Pesto...my how I love pesto. This citrus pesto was one of the best I've tried. So easy to make and oh so fresh and versatile! Try this pesto on any grilled meat, mixed into some pasta, or spread atop Crostini. The possibilities are endless.
Recipe Adapted From Giada