Wash the wild garlic, pat dry. Roughly chop the leaves and stems, place them in a taller, narrow container together with all the other ingredients and puree them finely with a hand blender. Season to taste with salt and a pinch of sugar and test the consistency. If you don't like it as compact as described here, you can add a little more oil. But be careful with the olive oil, it can taste bitter quickly. So possibly also use neutral oil.

The amount of ingredients given here resulted in a pesto serving of just under 200 g.