Swordfish with pistachio and basil pesto

I wondered for some time if the combination of basil and pistachio nuts would taste good with swordfish. On the internet   On the net I found info of the combination of swordfish and basil but nothing on pistachio, so I had to try for myself.

I really liked it.  I found the taste well balanced and enjoyable.  Try it yourself and then tell me.

If there's only two of you,  you'll have enough extra pesto left over for a second time. :)

SWORDFISH pistachios and basil pesto

Ingredients:
Serves two

2 medium sized slices of swordfish,
30 g. of tender basil leaves,
30 g. of fresh  pistachios,
4 or 5 tablespoons of e.v.o. oil,
a pinch of salt,
pepper.

In traditional pesto recipes basil is not meant to be washed. But nowadays...is another story. So very quickly wash the basil and dry it. Tritarlo insieme ai pistacchi e al sale nel mortaio o in un piccolo frullatore capace di fare un trito sottilissimo. Crush them with pistachios and salt in a mortar or small food processor can do a very fine mince. Aggiungere un po' d'olio alla volta. Add a little 'oil at a time. Se invece il pesto lo volete conservare qualche giorno non aggiungere tutto l'olio, bensì solo un paio di cucchiai e metterlo in un barattolino. But if you want to keep the pesto a few days do not add all the oil, but only a couple of tablespoons and put it in a jar. Coprirlo con un po' d'olio per far si che la superficie non sia a contatto con l'aria. Cover it with a little 'oil for making one's area is not in contact with air.

Either grill the swordfish or cook on a griddle for a few minutes, serve seasoned with the pistachio pesto. Place a bit of it on the fish and a little on the side so that you can still dip fish in the pesto.
 

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