Wash or blanch the leaves in boiling water for about 10 seconds and immediately refresh in cold water.
Place wild Garlic leaves, oil and Pine nuts into a food processor until a puree is created.
Season with salt and peeper to taste
At this stage you can either transfer straight into a glass jar or add 50g grated parmesan cheese and then place into a jar. I personally prefer it without the cheese but I know others love the combination of flavours.
The pesto will freeze well for enjoyment after the Ramsons season is over.