First wash the parsley, dry it and remove the thickest stalks.
Then put it in a mixer with garlic (clean and without core), anchovies and pine nuts and start blending, then also add oil and pecorino cheese and blend until obtaining a smooth cream.
Taste and adjust salt if necessary.

The parsley pesto is ready: put it in a bowl, cover and let it rest for at least 10 minutes before using it for all your preparations.

In this case I used it to season the pasta, so in the meantime cook the pasta and drain it al dente, then (raw!) Season it with the parsley pesto, adding a little cooking water if necessary, and serve .

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