Wild Garlic Pesto
Toast the pine nuts in a dry skillet until golden and fragrant. Remove from heat and allow to cool.
Rinse the wild garlic, shake dry, pluck leaves and coarsely chop.
In a blender, puree the pine nuts with the wild garlic and olive oil until creamy. Stir in the Parmesan. Season with the lemon juice, salt and pepper to taste. Pour into a jar and refrigerate until ready to use.