Rinse wild garlic leaves and chop coarsely.
Blend wild garlic leaves with olive oil, juice of one lemon and pine nuts or chopped almonds with a hand blender.
Grate Parmesan (fine) and feta (a little coarser) into the paste. Mix everything well and, if necessary, add a little more olive oil for a good consistency.
Without cheese, the finished pesto can also be stored in the freezer for up to a year and used as needed.