For the wild garlic pesto, toast the pine nuts in a non-stick frying pan until light yellow, remove and allow to cool.
Mix the very finely chopped wild garlic with the pine nuts, parsley and Parmesan in a mortar or possibly a food processor (at a mild speed) until well blended. Now stir in the olive oil. Pour into jars, cover with oil and seal tightly.
The wild garlic pesto can be kept for 4-6 weeks.
Preparation Tip:
The wild garlic pesto goes very well with pasta, cooked beef, as a spread or quite currently, with asparagus spears.
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