Wash and dry the wild garlic and chop it coarsely with a knife.Place it in a small blender with the olive oil. Blend until you have a fine purée.
Toast the pine nuts in a pan and add them to the blender. Blend again.
Add the grated parmesan/pecorino and a few turns of pepper and blend again.Pour into a jar. You can store this pesto for a week in the refrigerator and freeze it without any problem.