Instructions: 1) While the motor is running, add the garlic to a food processor fitted with the metal blade. Process until pureed. Add the basil, parsley, chives and thyme and process until finely chopped. Add the pine nuts and finely chop.

2. With the motor running, slowly pour in the olive oil in a fine stream.

Scrape down the sides of the bowl to blend the ingredients. Add the pepper.

Can be made ahead to this point; it will store for up to 1 week.

3. Just before serving, add the cheese and process until well blended. Taste for seasoning.

Makes 1+1/4-cups.

Refrigerate the pesto in a tightly covered container until ready to use.

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