Wash the ground grass and wild herbs well, shake dry and remove thick stems. Peel off the garlic cloves. Finely chop the herbs and garlic. Roast the pine nuts (possibly with a little oil) and chop them too.
Mix all ingredients in a bowl with the parmesan or pecorino. Gradually stir in the olive oil until everything is well mixed. Put the pesto in a sealable glass and cover with any leftover oil - this will keep it longer.
Note: The amount of garlic seems very large, but since ground grass has a more tangy flavor than basil, it is not excessive. For the same reason, the amount of cheese here is more generous than with basil pesto.
When picking the ground elder, only harvest small, fresh leaves if possible, as the large ones can sometimes taste bitter. If you want, you can mix the ground elder with other wild herbs or just take wild herbs.
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