Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down ramp leaves.
Add both cheeses and blend till smooth. Taste, if needed, add the salt, you may not need any as the cheeses bring salt to the pesto.
This is a thicker pesto, so that you can adjust it with more oil when serving. Keeping it on the thicker side will allow for cooking with it, which will loosen it in the heat.
Transfer to one or two jars. Top with 1/4 inch olive oil. Seal and store in the fridge or freezer.
If you cannot source enough ramps you can make up the difference with basil leaves.
I do not over salt to begin with. You can always re-season as you cook with the pesto.
It is thick to begin with. The heat from the pan you are adding it to will loosen it a tad. But thin with oil, or pasta water for a smoother, runnier texture.
You can easily replace the greens with basil, arugula, even asparagus or broccoli.
Try pine nuts, walnuts, hazelnuts or even pecans instead of the pistachios.
You can freeze pesto in larger ice cube moulds. Once frozen transfer them all to a freezer bag. They'll be ready whenever you need them.
If using this recipe to guide you in any other version of pesto, use less garlic to begin with. Ramps are milder than actual garlic, so you want to start with maybe 2 tbsp of chopped garlic to begin with. It is always easier to add more as desired.