Blend 100 grams of arugula (rocket salad ), 1 garlic clove, 25 grams of parmigiano, a pinch of sugar (or stevia), 40 grams of roasted pine nuts. Add olive oil to obtain a proper pesto, add pepper and salt.
Marinate 400 grams of swordfish cubes in 2 table spoons of chopped fresh basil, the zeste of 1 lemon, 2 chopped garlic cloves and 2 choppped spring onions. Add pepper, salt and some olive oil. Store in the fridge.
Boil some black pasta. Add a few spoons of the pesto. Bake the fish with the marinade in a hot pan. Mix with the pasta. Serve with lemon wedges and the leftover of the pesto.
Doc V's Healthy Kitchen 