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Add the pinenuts to a dry pan and toast until golden. Set aside and leave to cool.
Add the parsley, pinenuts and minced garlic to the food processor and blitz very briefly, 30 seconds max.
Next, add ½ a cup/60g of finely grated pecorino cheese and blitz for about 5 seconds. Set the processor to a slow speed if you can.
Now slowly pour the oil, about ⅓ of a cup, through the spout until it is combined with the parsley mixture.
Finally, stir in a tablespoon of freshly squeezed lemon juice and season to taste.
Use straight away or transfer to a jar with a tight-fitting lid. Pour a little oil over the top of the pesto to stop it oxidizing then keep in the fridge for 4 to 5 days.