Remove any stray or wilted leaves. Remove the outside layer around the white ends of the wild garlic leaves. You remove these layers in the same way as you would for green onions or leeks. Wash the wild garlic leaves and strain to remove excess water.

Grate the Parmesan cheese. For this I prefer using the fine mesh on the strainer so the cheese blends better with the other ingredients. See note below re: Parmesan cheese.

If you want a more nutty flavor in your pesto, toast the pine nuts in a pan over a medium heat on the stove or in the oven. Be careful to move the pine nuts around regularly to avoid them burning. This should only take a few minutes. If you don't want to enhance the taste of the nuts, you can skip this step. Grind the pine nuts (or walnuts) using a coffee grinder or using a rolling pin over a sealed plastic bag containing the nuts.

Put the first three ingredients into the bowl of the food processor. Turn the food processor on about 10-20 seconds or until these ingredients start to blend.

Add the olive into the bowl as you continue to process the ingredients. The olive oil should be added gradually.

Continue to process until you have the consistency that you like. Add salt and pepper to taste . Now it's ready to use.

You can use a pestle and mortar or a chopping board to prepare the ingredients. Start with a little salt and some of the wild garlic leaves. Start pounding down or chopping finely. Add some olive oil along with more wild garlic leaves. Continue in this fashion until the consistency is pretty much as you like.

Add the grounded nuts and grated Parmesan cheese and continue mixing together until you have the consistency that you want.

Add salt and pepper to taste . Now it's ready to use.