1. Separate the ramps’ bulbs and greens. Roughly chop each separately.
2. Coat a small skillet with olive oil and heat over medium-high heat.
3. Sauté the chopped ramp bulbs with a pinch of salt until tender and fragrant.
4. Add the greens and stir until wilted. Turn off the heat.
5. Transfer the cooked ramps to a food processor. Add the remaining oil, lemon zest, lemon juice, salt, and Parmesan.
6. Process until smooth, adding more oil as needed. Taste and adjust lemon and salt.

For the Sandwiches

1. Spread ramp pesto on one slice of bread.
2. Top with prosciutto and thick mozzarella slices. Sprinkle with salt and top with another slice of bread.
3. Sauté each side in a pan with olive oil and/or butter until the bread is toasted and golden brown, and the cheese is softened and melted.