Borage Chimichurri | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm

Borage Chimichurri


Leanne Tallis, Heirloom Organic Gardens


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


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.


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