3/4 cup flat leafed parsley, hard tip of stalk removed
1/3 cup of olive oil
6 garlic cloves, crushed
1.5 Tbs lemon juice
1/2 cup ground pecorino
Kosher salt and black pepper
1 anchovy fillet (optional)
1 Tbs lemon confit if available
Add all ingredients except garlic and pecorino to a food processor . Run until you get a green runny sauce
Grind garlic and 1 tsp kosher salt in a mortar and then stir into combination from the food processor
Fine grind the pecorino and fold in to the sauce
