My wild ramp pesto is way too hot. What to do?

Off topic, but your name took me by surprise. Are you really a Minnetonka mama? ( I am.)

Did you blanch the leaves? I've found that that cuts the intensity, as well as not using all of the bulbs. I've also tried sauteing the bulbs, before tossing into the Cuisinart.

you could add some nuts (walnuts, or pistachio) to 'soften' the bite.

I prefer my pesto with ricotta cheese on pasta, so that might do the trick

mixing in another green like spinach or peas might be a nice way to mellow out the flavor. As with boulangere's suggestion, you'd add some more cheese and olive oil as well.

Try thinning out the intensity of the ramps by adding an equal amount of basil and Italian parsley, and add some more cheese and olive oil - the fat will help dissipate the heat across your palate. I've done the same thing, incidentally, by getting too carried away with adding garlic to pesto. I'm surprised it didn't explode.