100g wild garlic leaves
50g parmesan cheese or 50g nutritional yeast for a vegan and veggie friendly version
50g toasted pine nuts
1-2 tablespoons of olive oil
Salt and pepper
Wash wild garlic leaves thoroughly.
Place the leaves, parmesan, olive oil and pine nuts into a food processor and blitz.
Add more oil if you want to have a thinner pesto.
Add salt, pepper and lemon juice to taste.