Rinse and dry the wild garlic. Pluck coarsely. Grind finely with the pine nuts, garlic, oil, salt and pepper. Add the Parmesan or Sbrinz cheese. Season to taste with salt and freshly ground pepper.
The pesto, prepared without cheese and garlic, will keep for 1 year in a well-sealed jar, covered with 1 cm of oil.
It goes well with pasta and as a topping for crostini.
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