How to Chiffonade Fresh Basil Leaves

Step 1

Pick basil leaves: Pinch the stem of an individual leaf close to wear it joins to the main stem of the basil plant, which is healthier for the plant. You can trim the long stems off the leaves or leave them attached, as you prefer. Pick as many leaves as you need for your recipe.

Step 2

Stack the leaves: Stack the basil leaves on top of each other. Stack them so the top of the leaf is down and the underside is facing up, so the leaves cup each other.

Step 3

Roll the leaves into a cigar: Gently roll the leaves into a cigar. Hold the roll closed against the cutting board with your fingers curved.

Step 4

Thinly slice the rolled basil leaves: Starting at one end of the roll of basil leaves, thinly slice the roll crosswise to create thin ribbons. If you're using a chef knife, it's easiest to leave the tip of the knife against the cutting board and slice the basil with a rocking motion, moving incrementally down the roll.

Step 5

Continue slicing the entire roll: Continue slicing until the entire roll has been sliced into thin ribbons. Sprinkle the ribbons over finished dishes just before serving.