1 bunch carrot greens (organic, washed, and loosely chopped)
1 clove garlic
1/2 onion chopped
1 teaspoon crushed red pepper
1/2 cup toasted walnuts
1/4 cup chopped italian parsley
1/4 cup grated parmesan cheese
1 cup olive oil (we found we only used about 3/4 cup, total)
salt and pepper to taste
In a saute pan, heat 2 tablespoons of the olive oil over medium heat. Add the onions and loosely chopped carrot greens. Heat the greens and onions just until wilted (about 2 minutes). Remove from heat and let cool for a few moments.
In a blender, add the garlic, crushed red pepper, salt, pepper, walnuts, parsley, cheese, 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.
Serve over prepared pasta, as a garnish for soups, or as a sandwich spread.
Keep in container in refrigerator for several days, or freeze for several weeks.