For the pesto, chop the wild garlic (and if the wild garlic is too spicy, add a bunch of basil) into coarse pieces.
Roast the pine nuts in a pan without oil until golden, puree all the ingredients in a food processor or with a mortar not too fine, add the olive oil, season with salt and pepper.
Peel the carrots and cut them into small cubes, strips or pieces, quarter the radishes, cut the rhubarb and celery into small cubes, halve the snow peas, cut the green onion into fine rings.
Simmer the carrots, radishes with the soup in a covered pot for 5-8 minutes. Add the remaining ingredients and simmer for another 5 minutes. Add the pesto and season well with salt and pepper.
Serve the stew in a deep dish and garnish with some basil.
Instead of wild garlic pesto, you can also use arugula pesto.