To chiffonade is to slice in thin strips. So when you are slicing your basil or other leafy greens, layer the leaves one on top of another and roll into a tight bundle. Hold the bundle down with one hand, and with the other hand grab your knife and slice across the bundle creating long ribbons. Here are a few of my favorite recipes with basil…
Cheesy Basil Vegetables
4 Cheese Margarita Pizza
Jenny @ BAKE
oooo I didn't realise that was what it was called!
Excellent tip. Its very useful. I'm afraid of chopping close to my fingers. I think anytime I'll miscalculate and chop my fingers off.
What a great tip! I am very inexperienced in chopping herbs..
Great tip, Carrian! For the longest time, I tried to chop basil like I would cilantro or something like that and it was a nightmare until I got the nerve to try the chiffonade (I always thought it was too hard but it's not) and it revolutionized my basil chopping life.
I love how pretty it is – perfect for garnishing so many dishes!