Wash the wild garlic well then roughly chop and put into a food processor. Blitz for a minute.
Put the pine nuts into a dry frying pan and toast over a low heat stirring often until golden brown. Add into the food processor and blitz again.
Next, add the parmesan and blitz again.
Now add the lemon juice and salt and a little olive oil. Blitz then check the texture and if too thick add a little more oil. Continue until desired consistency is reached. It should be smoothish but not runny
Served mixed through pasta, or spread on fish or as a dip. My children like it mixed with a little cream cheese with pasta. Freezes well too - use an ice cube tray to portion.