Give 100g a jolly good wash and dry it carefully.
Roughly chop and then whizz in a food processor . The sea salt helps it breakdown.
Roast 50g of pine kernels in a dry pan, be careful to not let them burn. I added a few peeled roast hazel nuts I had hanging around. Chuck them in the food processor with the wild garlic
Grate 50g of Parmigiano Reggiano and add that to the food processor. Give them a quick whizz and then start to slowly add the olive oil. About 100ml or untill it looks shiny and unctuous.
I put mine in clean small jam jars. You can add a clove of garlic if you want it to be even more garlicy, and try a bit of lemon juice to cut the oil.
It will keep in the fridge for a couple of weeks but it will be all used up long before that!