2 very big handfuls of wild garlic washed and blanched
50g of pinenuts or walnuts (i use walnuts as pinenuts seem ridiculously expensive at the moment!)
lots of olive oil (to get it to the consistancy you like)
1 small clove garlic minced
50g (ish) parmesan or pecorino grated
salt and pepper
squeeze the water out of the blanched wild garlic leaves in a seive,
put the walnuts in the food processor and pulse to break them up.
add the wild garlic, parmesan, minced fresh garlic and a couple of big glugs olive oil.
turn the motor on and pour olive oil in through the funel of the processor till you have the consistancy you like.
check for seasoning.
i have used it on pasta, under the skin of a roast chicken, on top of a chargrilled chicken breast, and dribbled over roasted peppers. it is really good.