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