Lime Marinated Swordfish With Southwestern Pesto

2 ounce room temperature Mexican grating cheese (such as Anejo enchilado), cut up 1 fresh jalapeno chile pepper, seeded and cut into quarters 2 cloves garlic, peeled 2 4.5 ounce can diced green chile peppers, drained ¼ cup pine nuts or slivered almonds ¼ cup lightly packed fresh parsley ¼ cup lightly packed fresh cilantro leaves 2 tablespoon olive oil