How to Cut a Chiffonade of Basil

Name: How to Cut a Chiffonade of Basil
Prep time: 1 min
Total time: 1 min
Yield: 4 serving
Ingredients: 10 leaves fresh basil

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Prep Time
1 min
Total Time
1 min
Servings
4
Calories
1 kcal
Course
Condiments
Cuisine
French

How to Cut a Chiffonade of Basil

Jacqueline Bell

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Cutting a chiffonade of basil (or other herbs, like mint) sounds fancy, but it is SO easy and takes only SECONDS! It's the easiest and best way to cut basil to use as a garnish or as an ingredient.

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Ingredients

Servings

10 leaves fresh basil

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Instructions

Stack the basil leaves on top of each other, face-down (so they're curled up), with the largest leaves on the bottom and the smallest leaves on top.
Roll the leaves tightly starting on the long side of the stack. Hold the roll together firmly with your non-dominant hand.
Using your best knife (I recommend a high quality chef's knife), start slicing the roll of basil very thinly- no thicker than 1/8 of an inch. Be careful when you get to the end where you're holding it! I recommend using the bottom of the knife- the part that's closest to the handle- since you'll have more control of it
Use your fingers to separate the ribbons of basil that have formed by slicing the roll. Use the chiffonade of basil to garnish pasta, pizza, caprese salad, or use as an ingredient in any recipe that requires chopped fresh basil.

Equipments used:

Notes

You can use the chiffonade technique to cut other broad-leaf herbs, like mint and sage, or leafy greens, like spinach. It is not well-suited to smaller herbs, like parsley or cilantro.