Whizz up the wild garlic leaves, chopped garlic, pine nuts and parmesan in a food processor or crush in a pestle and mortar.
Season with salt black pepper.
Add the olive oil and lemon juice to form a thick paste.
I drizzle the pesto over a soup, also toss it through pasta and spread it onto french toasts and top with sun-dried tomatoes. Pesto is the most versatile and tasty ingredient to jazz up many dishes. The flowers make a great garnish. You can mix it up a bit by using different nuts, maybe try walnuts or hazelnuts. Swap some of the wild garlic for rocket leaves for a peppery flavour. Maybe swap the olive oil for a flavoured nut oil for a different flavour.
FREEZING TIP - Pesto freezes well and as you usually only need small amounts, you can freeze it in ice cube trays