Rinse your wild garlic leaves in a colander and pat dry

Roughly chop the leaves and pop into your food processor

Next add you're toasted pine nuts, lemon juice, lemon zest and parmesan and blitz

Once blitzed and combined slowly add your olive oil with the motor running

Once combined, taste and season if required

Pop into a spotlessly clean jar and pop the lid on (I add a tiny dribble of oil on the top) and hey presto that's it

Store in the fridge for up to 2 weeks