Wash wild garlic leaves, spin very thoroughly 3 to 4 times in the salad spinner until no more moisture escapes, then roughly chop and place in a mixing bowl. Chop the garlic cloves and add with the stone mixture. Pour on the oil. Puree finely with the hand blender. Grate the cheese and mix in well. Season to taste with pepper and salt.
Fill this mixture into dark glasses and protect from light and sun. This pesto can be kept for up to a year in the refrigerator.