Place the pine nuts in a dry skillet over medium heat and toast them until they turn golden and release a fragrant aroma. Keep a close eye on them to avoid burning.

Rinse and pat dry the wild garlic and dandelion leaves. If there are any tough stems, remove them.

Using a food processor or blender: Add the toasted pine nuts, wild garlic, dandelion leaves, garlic (if using), Parmesan cheese, and lemon juice into the food processor. Then, slowly pour in the olive oil while processing until the mixture reaches your desired consistency.

Using a pestle and mortar: Add the ingredients into the mortar and grind them together, adding olive oil gradually as you crush the mixture into a smooth paste.

Taste the pesto and adjust the seasoning with salt and pepper as needed. You can also tweak the consistency by adding more lemon juice or olive oil.

Serve the pesto immediately, and enjoy!