Spring has sprung with this bright pesto!
Wash the ramps. Trim off the roots of the ramp bulbs. Chop the leaves into 2" pieces.
(Optional) Blanch the ramp leaves & bulbs in boiling water to temper the sharp flavor.
Put the toasted pine nuts & ramps in your food processor. Add the cheese, juice of half a lemon, and a dash of salt and pepper.
Pouring the olive oil in slowly, process contents until they combine and the texture looks like pesto.
Taste for seasoning and add a good squirt of lemon.
Serve on pasta, toast, or grilled meat of choice... and enjoy!