How to Chiffonade Basil
Once you know how to chiffonade basil, you'll have the most perfect little strips of basil to add to pastas and other recipes! Plus, you can also chiffonade mint, kale, chard, or any other leafy green, too. It's a great skill to have!
Equipment
- Cutting board
- sharp chef's knife
Ingredients
- fresh basil
Instructions
- Stack 4-6 basil leaves of approximately the same size together.
- Starting from one of the narrow ends, tightly but gently roll the basil leaves like a cigar.
- Use a sharp knife to cut very thin strips of basil. Try to make the cuts as even as possible.
- Gently lift the sliced basil to separate the thin strands. Use to garnish pasta, add to sauces, sprinkle over pizza, and more
Notes
Be careful rolling too many leaves at once as they can move during slicing, and you can accidentally damage them by having to cut through so many layers.
Gently rinse and pat dry the leaves before rolling to clean them.
Use this method to chiffonade mint, kale, chard, and other greens as well!