Wash the wild garlic, dry it well and cut into strips. Roughly chop the hazelnuts and roast them in a hot pan, stirring constantly. Put on a plate and let cool down.
Puree the wild garlic, nuts and oil with the cutting stick and season with salt and pepper. Grate and mix in the parmesan. Add enough oil until the pesto has reached the desired consistency.
Pour the pesto into a screw-top jar and let it steep for at least 2 hours before consuming.
For longer storage, cover with a layer of oil and keep in the refrigerator.
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