Wash fresh lemon balm leaves thoroughly under cool running water. Dry completely to ensure pesto texture.

In a food processor, combine dried lemon balm leaves, pine nuts, Parmesan cheese, lemon juice, and chives. Add olive oil and pulse until roughly chopped.

Continue processing mixture until smooth, scraping sides as needed for even mixing.

Taste and adjust seasoning with salt and pepper, blending again to incorporate.

Transfer pesto to an airtight container and store in the refrigerator for up to a week or freeze in ice cube trays for longer storage.