Pesto is usually a thick paste. By adding more oil, you can thin it to the consistency of your choice. Then it is great drizzled over fish and seafood or tossed with pasta.

• In a food processor, process the garlic chives, lemon balm, and pine nuts together until you have a smooth paste.

• With the processor running, drizzle in the olive oil in a slow, steady stream until the pesto solidifies.

• Add the cheese and salt to taste, just pulsing to combine.