Grilled Swordfish Steaks with Olive Pesto - Restaurant Association of Nova Scotia

Ingredients

• 3 pounds 1-inch-thick swordfish steaks, cut into 8 pieces
• 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1/4 cup pitted oil-cured olives
• 1 small clove garlic, peeled
• 1 1/2 cups loosely packed arugula leaves
• 1/4 cup fresh flat-leaf parsley leaves
• 1/4 teaspoon dried oregano
• 12 small leeks, well washed