Optional step: If you want to preserve a vibrant green colour, blanch the wild garlic leaves for 30 seconds in boiling water and then transfer to iced water to cool.
Place all the greens in the bowl the bowl of the mini chopper or processor with the steel blade fitted. Pulse the greens until they form a coarse mush.
Add the nuts, and salt, and pulse again. Slowly drizzle in olive oil, until a rough paste is formed. Keep it thick at this point. Transfer to a bowl and stir in the grated cheese. Transfer to a bottle and store as stated above.