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1
Make the Fresh Herb Pesto Sauce by combining the basil, parsley, mint, cilantro and chives in the bowl of a food processor and process until finely chopped.
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2
Add the pine nuts, garlic and Parmesan cheese and, with the machine running, add 1 cup of the oil in a thin, steady stream.
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3
Add the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper, and pulse to combine well.
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4
Transfer to a non-reactive bowl and set aside, covered with plastic wrap, until ready to use.
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5
Preheat a grill or broiler to high.
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6
Assemble the kabobs by dividing the swordfish and cut vegetables evenly among 8 extra-long (11 to 12-inch) skewers, alternating colors and ingredients.
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7
(If using bamboo skewers, make sure to soak them in warm water for at least 15 minutes before adding ingredients.)
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8
Lightly brush all sides of each filled skewer with some of the remaining olive oil, and then season the skewers with the remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper.
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9
Grill or broil the skewers 6 inches from the heat source until the fish is just cooked through and vegetables are lightly browned on the edges, about 8 minutes.
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10
Enjoy while hot, with some of the Fresh Herb Pesto Sauce drizzled over all.
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11
Cook's Note: The pesto sauce can be made up to 2 days in advance and refrigerated until ready to use.
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12
If you choose to make this ahead of time, cover the top of the sauce with a thin film of oil to keep the sauce from darkening.
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13
Return to room temperature before serving.
