Washing wild garlic

We went to a brunch party on Sunday where we had a delicious variant on pesto - made with wild garlic - came home and immediately copied it, with some leaves from the woods.
I luckily had pine nuts, parmesan and good olive oil, so whizzed it all up, and mine was even better. Think I used more oil and the green colour was fantastically intense. Got some more leaves here and will try to photograph the result tomorrow - the first lot was eaten immediately!