Lemon Parsley Pesto and Aioli
6 cloves of garlic
1 bunch of Italian Parsley
1 bunch of basil
1 lemon zested and juiced
Olive oil (about 1/4 cup)
salt and pepper
Add all of the above into food processor and process for 1 minute. Take out all but two tablespoons. Add in two tablespoons of Mayo. Process for one more minute. That will be your Aioli.
Take your reserved pesto (not the aioli, this will be your dipping sauce) and spread onto both sides of your swordfish. Add some additional salt and pepper and let marinate for at least one hour. Once this has been done, grill and serve with the Aioli!
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