Makes 1/2 cup.

1 packed cup Red Dog carrot tops (only tender leaves, thick stems removed), washed and dried
1/4 cup extra virgin olive oil
3 tablespoons water
1 small garlic clove
A squeeze of lemon juice
Salt and pepper to taste
Optional: Zest of one-half lemon

Wash and trim the tops, discarding some of the thick stems and making sure everything you use is vibrant and fresh, not wilted or yellow. Add them to a blender, add the garlic, salt and pepper, lemon juice, olive oil and water, lemon zest if using. Blend until creamy, then season with salt, pepper, and more lemon juice if necessary. Taste and add more salt and pepper if necessary. Store in a glass container for up to three days and use for salads, as a dip or to drizzle on top of your meals. You can also use it as a green sauce for pizza.