Step 1

Rinse and roughly chop the wild garlic leaves.

Step 2

Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.

Step 3

Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.