To make the ramps: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Cook ramps, stirring frequently, until wilted, about 2–3 minutes. Remove from heat and set aside to cool. Meanwhile, as the ramps are cooling, cook the peas. Remove from heat, drain and set aside to cool.
To make the pesto: Process the ramps, peas, remaining ⅓ cup oil, almonds and lemon juice in a food processor until desired texture is achieved. Spoon the pesto into a decorative bowl and fold in the cheese. Season with salt and pepper to taste. Adjust seasonings with additional oil, and lemon juice, if desired.