Start by triple washing the fresh lemon balm leaves to remove any dirt or pests. Use a salad spinner to dry them thoroughly.

In a food processor, combine the dried lemon balm leaves, pine nuts, grated Parmesan cheese, olive oil, lemon juice, and chopped chives. Pulse to mix.

Process the mixture on high speed for about 30 seconds, stopping occasionally to scrape down the sides until smooth.

Taste your pesto and adjust flavor with salt and pepper as needed. Briefly blend again to combine.

Transfer the pesto into an airtight container and add a layer of olive oil on top to prevent oxidation. Store in the fridge or freeze.