Place 100g wild garlic leaves (chopped in half) in a food processor. Process until quite well chopped.

Add 50g grated parmesan and process. Add 50g pistachio nuts (which you’ve lightly toasted in a pan) and process.

With the motor on, drizzle in 60g olive oil.

Finally, add the zest and juice of half a lemon and ½ tsp salt and process one last time.