Blanch ramps for 30 seconds in boiling water. Remove and place in an ice water bath. Pat dry.
Combine garlic mustard leaves, ramps, garlic, and walnuts in a food processor. With the motor running, add olive oil slowly.
Add lemon juice to preserve the fresh green color.
Add cheese and process briefly, just to combine.
Serve warm over pasta or spread on crackers, crusty bread, or warm flatbread wedges.