Swordfish With Citrus Pesto

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Citrus pesto:

1 bunch fresh basil, stemmed (about 3 cups)

1/2 cup pine nuts, toasted

1 clove garlic

1 lemon, zested and juiced

1 orange, zested and juiced

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

1 cup grated Parmesan

Swordfish:

4 (6-ounce) swordfish steaks

Extra-virgin olive oil

Salt and freshly ground black pepper