Swordfish Kebabs with Mint Pesto
Ingredients
- 1 1/4 pounds swordfish steak, cut into 1-inch cubes (bloodline removed)
- 1/4 cup sliced almonds
- 1 large clove garlic, smashed
- 1 cup packed fresh mint
- 1/4 cup packed fresh flat-leaf parsley
- Grated zest of 1 lemon, plus wedges for serving
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Pinch of red pepper flakes (optional)
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