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Wash wild garlic leaves really well and dry them in a salad spinner (if you have one), blot them with a kitchen towel or simply leave to air-dry.
Dry-roast the pumpkin kernels in a hot pan on a low-medium heat. While they are toasting, they'll making crackling noises, some seeds will start getting golden brown and the skin on some varieties will crack. Make sure you stir them the entire time as they burn very easily. Allow them to cool down completely before blending in the pesto.
Place all the pesto ingredients apart from the olive oil and chilli flakes into a food processor. I used 4 tbsp / ¼ cup of lemon juice in my pesto, as I like things to be lemony, so you may want to adjust the amount to your taste. Process until chopped small and then start trickling in olive oil while the motor is going.
Add chilli flakes to taste and adjust the seasoning to your linking.
Transfer the pesto to a clean jar and top with an extra tablespoon of olive oil to prevent mould from setting in. Store in the fridge for 2-3 weeks.