Do you know how to Chiffonade Basil? It's super easy and can make any dish more beautiful and delicious!

How to Chiffonade Basil

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Summer is coming, you guys! I can feel it. Just kidding, it's still totally cold in Rochester, there was even and ice storm last week! But seriously, it's coming, I swear!

One of the things I love about summer is the abundance of fresh basil. Sure, it's available in the winter around here, but it's so much better in the summer. Coincidentally, it's one of the only plants I'm (usually) able to keep alive. There's really nothing like going out to your garden (or in my case, your deck) and picking some gorgeous sweet basil leaves to add to your pasta or your salad that night.

What does chiffonade mean?

Chiffonade is a way to prepare leafy herbs and greens by slicing the leaves into thin ribbons. It actually means little ribbons in french. This is seriously easy to do and allows to you cuts a good amount of ribbons quickly and uniformly in the most efficient way. It looks gorgeous too!

What kind of tools do I need to do a basil chiffonade?

Chef's knife- I think it's super important to have a nice, sharp knife. This goes for anything you do in the kitchen, but especially this. Not only are you more likely to cut yourself with a dull knife, but in this case, basil can bruise easily. A super sharp knife will get the perfect cut the first time, with less bruising.
Cutting board- Do you know what I can't stand? Those terrible glass cutting boards. The sound alone is like nails on a chalk board for me. A high quality cutting board will last you a long, long time if you take care of it.

How to Chiffonade Basil?

Jessy Freimann

Do you know how to Chiffonade Basil? It's super easy and can make any dish more beautiful and delicious!

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Prep Time 2

Total Time 2

Course Appetizer

Cuisine French

Servings serving

Ingredients

Basil leafs

Instructions

Wash the basil leaves well and make sure they're fully dry (I try to do this in advance).
Stack 8 leaves on top of each other, and roll them tightly the long way.
Use your left hand to hold the leaves in place (make sure to curl your fingers like a claw and tuck your thumb behind them).
Hold the knife in your right hand so that your thumb and forefinger are gripping where the blade meets the handle and the rest of your fingers are gripping the knife and slice thin ribbons from the end of the roll (as though you were slicing a jelly roll).
Sprinkle the basil over your meal as a garnish, over a salad or into whatever you're cooking and enjoy!

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Looking for recipes that use a basil chiffonade? Here you go:

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