Pesto

1. Cook the ramps Separate the bulbs and greens on the ramps. Roughly chop each group separately. Coat a small skillet with a bit of the olive oil and heat over medium-high heat. Sautee the chopped ramp bulbs, adding a pinch of salt, until they begin to tenderize and become fragrant. Add the greens and stir for a few seconds until the greens wilt. Turn off the heat.
2. Process all ingredients together Transfer the cooked ramps to a food processor, mortar and pestle, or other piece of equipment. Add the rest of the oil, the lemon zest and juice, the salt, and the Parmesan. Process or mash together until smooth, adding more oil as needed to get a smooth, spreadable consistency. Taste and adjust lemon and salt as needed.
3. Making ahead/storage: Pesto will keep for up to 3 days stored in a covered container in the refrigerator. Salt and lemon may need to be adjusted and flavors meld and settle.

Sandwiches

1. Spread a thick layer of ramp pesto on one slice of bread. Top with prosciutto and thick slices of fresh mozzarella. Sprinkle on a bit of salt and top with another piece of bread.
2. Sautee each side in a pan with olive oil and/or butter until the bread is toasted and golden brown and the cheese has softened and begun to melt.