Wash the wild garlic, spin dry or shake and cut into coarse pieces. Grate the Parmesan cheese and finely chop the pine nuts.
In a large mortar, crush the wild garlic, pine nuts and Parmesan together.
Gradually pour in the oil and keep pounding until you get a nice creamy mass. Of course, this is easier to do in a food processor.
Season the pesto with salt and pepper and serve in a decorative bowl.