Ingredients:
1 bunch carrot greens (organic, washed, and loosely chopped)
2 to 3 cloves garlic
¼ cup diced red onion
1 tsp. crushed red pepper
1/2 cup toasted walnuts
1/4 cup chopped parsley
1/2 cup olive oil
salt and pepper to taste

Preparation:
In a saute pan, heat 2 tblsp of the olive oil over med. heat.
Add the onions and loosely chopped carrot greens.
Heat the greens and onions just unttil wilted (about 2 minutes).
Remove from heat and let cool for a few moments.
In a blender or chopper, add the garlic, crushed red pepper, salt, pepper, walnuts, parsley, carrot greens mixture and half of the left over olive oil.
Puree in pulses.
Add the rest of the olive oil as needed to make a loose paste. Taste and adjust seasonings and oil.
The original recipe called for some parmesan cheese so if you like, you could add some here. I add a small amount in the end sometimes.
Serve over prepared pasta, as a garnish for soups, or as a sandwich spread.

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