Grilled Swordfish Kabobs with Fresh Herb Pesto Sauce

Ingredients

• 1 (6 inch) long zucchini, halved lengthwise, and cut into 1/2 inch thick slices
• 1 1/3 cups extra virgin olive oil
• 1 3/4 teaspoons salt
• 1 3/4 to 2 pounds (1 inch thick) swordfish steaks, cut into 1 1/2 inch cubes
• 1 cup fresh basil leaves
• 1 cup fresh parsley leaves
• 1 red bell pepper, cut into 1 inch pieces
• 1 red onion, cut lengthwise into 1/2 inch slices
• 1 yellow bell pepper, cut into 1 inch pieces
• 1/2 cup fresh mint leaves
• 1/2 cup freshly grated Parmesan
• 1/2 cup pine nuts, lightly toasted
• 1/4 cup chopped fresh chives
• 1/4 cup fresh cilantro leaves
• 16 cremini mushrooms, ends trimmed
• 2 teaspoons fresh lemon juice
• 3/4 teaspoon freshly ground black pepper
• 4 cloves garlic, minced

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