Borage Chimichurri | CUESA

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Sun 10am–3pm | Oakland

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Thu 4pm–8pm | SF

Borage Chimichurri

Source:

Leanne Tallis, Heirloom Organic Gardens

INGREDIENTS

1 teaspoon salt
4 to 6 garlic cloves
½ cup borage leaves
½ cup parsley
½ cup oregano leaves (or 2 tablespoons dried)
2 teaspoons hot pepper flakes, or 1 teaspoon cayenne pepper
¼ cup red wine vinegar
½ cup olive oil

PREPARATION

Heat ¼ cup water and dissolve the salt in it. When it is cool enough to stick your finger in, put the water and all other ingredients except the olive oil into a food processor and buzz to combine. With the motor running, drizzle in the olive oil, and buzz for 30 seconds to a minute. You can purée it or leave it chunky, depending on your preference. Allow it to marinate for a few hours before serving.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »