Recipe: Mixed Herb Pesto

“The Mixed Herb Pesto is so delicious, it’s good on just about anything.” —Emeril Lagasse

Emeril's Mixed Herb Pesto
Emeril\’s Mixed Herb Pesto

Mixed Herb Pesto

Mix basil, parsley, mint, cilantro, and chives in food processor until finely chopped. Add pine nuts, garlic, and Parmesan cheese. With machine running, add oil in thin, steady stream. Add lemon juice, salt, and pepper, and pulse to combine. Transfer pesto to nonreactive bowl and cover with plastic wrap until ready to use.

Recipe courtesy of Emeril Lagasse from Emeril at the Grill: A Cookbook for All Seasons, Harper Studio, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.

Recipe: Grilled Swordfish Kebabs with Mixed Herb Pesto

“This is a great way to showcase swordfish, a fish that’s right at home on the grill and especially nice when served with seasonal local veggies. The mixed herb pesto is so delicious, it’s good on just about anything.” —Emeril Lagasse

Grilled Swordfish Kebabs with Mixed Herb Pesto
Grilled Swordfish Kebabs with Mixed Herb Pesto

Grilled Swordfish Kebabs with Mixed Herb Pesto
(Makes four servings)

Preheat grill or broiler to high. Assemble kebabs by dividing swordfish and vegetables evenly among skewers. Lightly brush all sides of skewers with olive oil. Season with salt and pepper. Grill or broil skewers 6 inches from heat source until fish is just cooked through and vegetables are lightly browned on edges, about 8 minutes. Drizzle Mixed Herb Pesto over all.

Emeril Lagasse Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc..