In a food processor, pulse the garlic, parsley, basil, mint and chives until finely chopped.
With the motor running, gadually add the olive oil through the feed tube. Add the cheese and pulse until you have a coarse-grained green sauce.
Season with salt and pepper.
Store in an airtight container in the refrigerator for up to 2 weks or in the freezer for up to 6 months.
Pistou turns into a luscious marinade when mixed with several tablespoons of oil and vinegar.