1 bunch (around 200g) wild garlic
60g freshly grated parmesan
250ml olive oil
100g pine nuts
Roast the nuts until they start getting golden and make your kitchen smell wonderfully (in minutes, that’s about 10 on low heat).
Put them into the blender with the oil and the wild garlic, blend until all leaves are at least a little blended, add the cheese and blend just as long as necessary to keep a pesto-texture.
Store in your fridge and it’ll keep for 4+ weeks.