Fast Crostini with Pesto
Toast pine nuts and walnuts in a dry skillet until golden brown.
Rinse wild garlic leaf, shake dry and chop coarsely.
Puree wild garlic leaves with pine nuts and Parmesan in a blender and gradually add olive oil until pesto has a nice creamy consistency and season with salt and pepper.
Serve in a small bowl and enjoy on crostini.
If desired, serve pesto with pasta or potatoes.