Grilled Swordfish With Pesto for 4

Instructions:

1. Place the basil, toasted nuts, garlic, and lemon juice in a food processor and pulse until coarsely chopped.
2. While the processor is running on low, slowly drizzle in the olive oil until the mixture is smooth but still retains a slight texture.
3. Stir in the grated Parmesan and salt by hand or with one final short pulse to avoid over-processing the cheese; set aside.
4. Pat the swordfish steaks thoroughly with paper towels to remove surface moisture.
5. Rub both sides of the steaks with 1 tbsp of olive oil, salt, black pepper, and lemon juice, then let them sit at room temperature for 10 minutes.
6. Preheat the grill to medium-high heat (approximately 400°F / 200°C).
7. Place steaks on the grill and cook for 4-5 minutes per side without moving them to ensure a proper sear.