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Note: The cook time is for swordfish steaks about 1 1/4 thick.
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If using thinner or thicker cuts, adjust cooking time a minute or so per side.
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For the pesto: Place basil, garlic, pumpkin seeds, salt and pepper in a food processor.
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Pulse until coarsely chopped.
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Drizzle in olive oil and process until mixture is pureed.
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Drizzle lemon juice through the feed tube and continue to process for another 10 seconds.
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Remove the bowl from the base and take out the blade.
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Add blue cheese to the bowl, breaking up any large chunks.
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Gently stir to incorporate.
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For the fish: Preheat a large nonstick skillet on medium high.
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Pat swordfish dry with paper towels.
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Season one side with half of the kosher salt and pepper.
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Add olive oil to the skillet.
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Place swordfish, seasoned side down, on skillet.
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Season the top side with the remaining kosher salt and pepper.
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Cook for about 3 to 4 minutes or until the bottom of the swordfish is crusted and browned.
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Turn swordfish over and cook the second side for 2 to 3 minutes.
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About 30 seconds before you want to remove the fish (fish is done when the interior is opaque throughout), add butter and swirl it around.
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Turn fish over and cook the other side in butter for 10 seconds.
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Remove fish.
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Do not overcook as it will dry out.
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Spread pesto over fish and serve.
