The Strategy
Chiffonade means creating very thin strips of whatever you're working with, and fresh basil is the perfect place to start. Picking the leaves the right way keeps your plant growing, and rolling them up before you slice gives you fragrant, delicate ribbons for a lovely garnish.
Technique Summary
Pinch your basil leaves off just above the next pair of growing leaves, stack them, roll them into a tight log, trim off the stems, and cut very thin slices across the roll.
Chef's Checkpoints
- Pluck the leaves right above a new shoot, and that little stem will grow into two more stalks of basil.
- Mix green and purple basil for a colorful chiffonade.
- Use it as a garnish. The thin strips are really fragrant and delicious.