Garlic Chive and Lemon Balm Pesto
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.
Yields about 3 to 4 cups
2 cups garlic chives, snipped
2 cups lemon balm, firmly packed
1 cup pine nuts
1 cup olive oil
¾ cup Romano cheese, grated
Kosher salt to taste