Basil Chiffonade


This chopping method, which results in long ribbons of herbs, sounds really fancy (because it's French) but it actually couldn't be any easier. Its a great way to top on omelettes or bruschetta, incorporate into a cocktail, or mix with your favorite pasta dish.

  1. Stack basil leaves largest to smallest
  2. Roll leaves tightly.
  3. Cut vertically along the opened end of the roll until you have a handful of fine basil ribbons.