Remove the rind from the Parmesan-style cheese and cut it into 1/4-inch blocks.

Combine the parsley (including stems), ramps, strawberry tops, cheese blocks, cayenne pepper, and black walnuts in a meat grinder.

Grind the mixture using the smallest possible die setting to achieve a fine consistency.

Transfer the ground ingredients to a metal mixing bowl.

Add the Georgia olive oil and salt to the ground ingredients.

Thoroughly mix all the ingredients until well combined.

Transfer the pesto to plastic containers for storage.

Store in the refrigerator for up to one week or in the freezer for up to one year to preserve freshness.