This recipe makes about 1 cup of pesto.
1/2 cup toasted pine nuts
4 cups fresh arugula, loosely packed
1/2 cup finely grated hard cheese, like Parmesan or your local equivalent
1 ramp (bulb and leaves)
coarse salt and fresh ground pepper to taste
1/2 cup extra virgin olive oil

Chop the ramps and grate the cheese. Put pine nuts, arugula, cheese, ramps, and olive oil, in a blender and blend until there are no lumps. Since it is a lot of greens, you may need to pause the blender and stir it up a bit manually to make sure the greens on the top are pureed. Add salt and pepper to taste.