Fine Herbes Pesto

Makes about 2 cups 

1    ounce Parmigiano-Reggiano, cut into ½-inch cubes 
2     garlic cloves, peeled 
3    tablespoons pine nuts, lightly toasted 
2     cups tightly packed parsley leaves 
½    cup tightly packed chervil leaves 
½   cup tightly packed tarragon leaves 
½   cup tightly packed torn chives 
¼    teaspoon kosher or sea salt 
¾   cup extra-virgin olive oil

1. Add the cheese, garlic, and pine nuts to the work bowl fitted with the metal chopping blade. Process until roughly chopped, about 10 seconds. Add the herbs and salt; chop using 10 to 15 pulses. With the machine running, add the olive oil in a slow, steady stream through the feed tube, processing until combined and emulsified, about 1 minute. Scrape down the sides of the work bowl. For a thinner consistency, process with additional oil or water. 

1. Transfer to a glass jar or airtight container; tap to remove air bubbles and even out the surface. Cover the surface directly with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen for up to 2 months.