Instructions: Wash the arugula, parsley and winter greens all together in a large bowl of water. Lift them out of the water and transfer to a colander. Set aside to drip-dry a bit.

Pulverize the walnuts in a food processor. Add garlic, jalapenos, salt, parmesan cheese and olive oil and the still-moist greens, and process until minced as fine as possible. Use right away or store in the refrigerator for up to 1 week.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.