100g Wild Garlic
50g Pine Nuts, toasted
80g Pecorino Sardo, grated
40g Parmigiano Reggiano, grated
150ml Elena Luigia Taggiasce Extra Virgin olive oil
1/2 lemon, juiced
Salt and pepper
Put all the ingredients except the olive oil and the pine nuts into a food processor and pulse a few seconds until smooth. Add an ice cube and with the food processor running, slowly pour the olive oil, and continuing processing until the mix is smooth. Add the pine nuts and then blitz for few more seconds. Season with salt and pepper. Adjust with more oil if needed.