INGREDIENTS
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
2 cloves garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan
Swordfish
4 swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper
DIRECTIONS
Blend the basil, pine nuts, garlic, zests, juices, salt and pepper in a food processor until the mixture is finely chopped.
With the machine running, gradually add the olive oil until the mixture is smooth and creamy.
Transfer to a bowl and stir in the Parmesan cheese.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Brush both sides of the swordfish fillets with olive oil and season with salt and pepper.
Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
Transfer the grilled swordfish to serving plates and top with the citrus pesto.
Serve.
