Heat 3 tablespoons of the olive oil in a small frying pan.
Add the spring onions and half the crushed garlic, then fry gently for 2 minutes or until soft. Transfer to a food processor and leave to cool. Meanwhile, slice the wild garlic into thin strips.
Add the wild garlic to the food processor with the remaining crushed garlic, chives, pine nuts and the rest of the olive oil, then blend to a paste. Spoon into a bowl, then stir in the parmesan and some salt to taste.