It is quite simple...if you have a yard full of oregano! Pull enough for 2 cups, add a handful of fresh spinach, a few cloves of garlic, a little olive oil, and chopped nuts or fresh parmesan. I made a batch - the first of several for the summer - and added it to my brushetta on focaccia. This intense appetizer has home-made tomato sauce and freshly made queso fresco seasoned with caraway.
