I somehow ended up with six borage plants in the wee garden on the glorified fire escape. That’s about four borage plants too many and this is after I’d offloaded a few to the daughter and some friends.
If you’re not familiar with borage, the one thing you should know is that it grows BIG. BIG, fuzzy leaves that just keep coming and coming and then come the flowers. In abundance. And then it seeds down and you’re stuck with borage for the rest of your life.
I wouldn’t complain too much, except that all of that borage is choking out the stuff I’ve planted around it and everything is in containers. Having that much borage is more than a little silly.
My typical response to having a plethora of leafy green things is to turn it into pesto, but we’ve a million pesto in the freezer right now and I’ve had a hankering for a good chimichurri for a bit and it’s just an excellent sauce/tartinade type thing to have about.
What you need:
- 1/4 cup water
- 1 tsp salt
- 2 cups of borage leaves (if you don’t have that many, top it up with fresh parsley)
- 1/2 cup fresh oregano or two tbsp dried
- 1/4 cup red wine vinegar
- 1 tbsp dried chili flakes
- 4-6 cloves of garlic, peeled
- 1/2 cup olive oil
What you do:
- Let your borage leaves sit in a bath of cold water and a 1/4 cup of white vinegar for about half an hour, then pat dry with kitchen towels.
- In a small pot, heat the water and salt over high until the salt dissolves.
- Toss everything but the oil into a food processor and whizz until well-chopped and combined.
- Scrape the sides of the food processor bowl down with a spatula, then whizz some more, slowly drizzling in the olive oil as it goes.
- Scrape the bowl down and whizz for another 30 seconds to a minute until saucy!
- Serve over your favourite meaty thing. Smoked tofu is a fave. Grilled portabellos or eggplant is amazing, too. It also makes an excellent base for homemade salad dressing or sandwich spread . The peameal bacon on a bun with sautéed onion and peppers (pictured) we made with it was divine.