This recipe is adapted from my mother’s. She came up with it to use some of our abundance. Three years ago, I brought home a little baby oregano plant from the nursery. I planted it in my herb row, between the spearmint and thyme. That plant is now the biggest, busiest with bees, bush in my garden. She also dries some of the oregano to add to soups and sauces. To read more about harvesting and using this herb see my post on Oregano.   Ingredients: 1 Cup Fresh Oregano Leaves 1/2 Cup Grated Pecorino Romano Cheese 1/2 Cup Raw Almonds 1/2 Cup Olive Oil 1 Garlic Clove Salt Black Pepper…