1large bunch wild garlic with stemschopped (about 3 cups)
35gramsor 1/4 cup pine nutstoasted on a frying pan for 1-2 minutes or in a microwave for up to 30 seconds
30gramsor 1/3 cup grated Parmesan cheeseomit or use hard vegan cheeses if vegan or vegetarian
100mlor 1/2 cup walnut oil
2/3teaspoonsaltor less if you use Parmesan
Using a food processor or an immersion blender, pulse chopped wild garlic with stems, toasted pine nuts, garlic, Parmesan cheese (if using) and lemon juice until smooth. Gradually add walnut oil until you like the consistency. Add more oil to adjust the consistency. Season wit salt and black pepper. Serve with pasta, bread, salads, sandwiches, potatoes, roasted or fresh vegetables, eggs, fish, soups, beans or anything else you like. Enjoy!
If you want to preserve it, just boil your jars in water for 15 minutes, cool them, pour the green sauce and a tablespoon of olive oil on top. That way you can store it in the fridge for a few weeks. If you want to store it longer, simply freeze it.