Thoroughly clean the ramps. They are grown deep in the dirt and usually have some serious grit. Chop off the root ends and any particularly wilted or gnarly bits of leaf.

Chop the ramps roughly and transfer them to a food processor. Add the almonds and romano. Process for about a minute to break everything up. Add the olive oil a bit at a time while processing. Once the pesto is as smooth and runny as you prefer, stop adding olive oil and taste it. Add salt and pepper and taste again. Adjust anything else according to your taste, add more romano or salt as needed. Sometimes if it tastes a little flat you can add a squeeze of lemon to brighten it up.

If you don't have a food processor you can use a hand blender or you can chop it up by hand or with a mortar and pestle. Basically just finely chop and mash everything up. Chunky pestos are delicious!