I belong to a book club. There are only four of us, but we meet once a month to talk about the most recent book we’ve read. The book can’t be any longer than 300 pages, unless voted to go higher, and the book-picker can’t have already read the book. Other than that, there are no restrictions, and we have read a wide variety of books.
Most recently, we read The Hunger Games. Great book, pretty good movie. We met at AM’s pad, which is typical for us. We gather at the book-pickers house, that gal will make the main course, and the other ladies will bring along a salad, dessert and wine. A very balanced meal. We catch up for the first 30 minutes, and then proceed to eat for a couple of hours, half of the time dedicated to the book, the other half to the latest in our lives.
I love these ladies and look forward to occasions when we can schedule an extra meet up between books. In walks the Hunger Games movie. We met in advance at the closest bar, and chatted about the usual, along with how excited we were to see the movie. Although, C. was a little more excited to see the hotties, which lead us to discussion of who would play Finnick in the next movie. A younger Ryan Gossling?
Anyway, J. shows up with a little present for me- fresh oregano wrapped in a damp paper towel sealed in a ziplock bag. I was ecstatic. So this past weekend, I decided that the best way to showcase this lovely herb was to bring it front and center in a pesto with almonds. It’s creamy, delicious and a brilliant bright green. Kinda like Finnick’s eyes…. Maybe I should just stay in the kitchen.
1 cup of fresh oregano
1/2 cup of parmesan cheese
1 large garlic clove
1/2 cup of almonds
1/3 cup of olive oil
salt and pepper
Combine the oregano, cheese, garlic, almonds and salt and pepper in a food processor, until the mixure resembles a coarse meel.
Slowly stream in olive oil until the mixture become smooth.