{"id":13988,"date":"2019-06-19T19:22:12","date_gmt":"2019-06-20T00:22:12","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=13988"},"modified":"2019-07-05T17:37:12","modified_gmt":"2019-07-05T22:37:12","slug":"chiffonade","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/chiffonade\/","title":{"rendered":"How to Cut a Chiffonade of Basil (or mint, spinach, etc.)"},"content":{"rendered":"

The BEST way to cut basil is to chiffonade it! Once you know how EASY it is to cut a chiffonade of basil<\/strong>, you’ll never go back to regular chopping. Use a chiffonade of basil to garnish pasta, caprese salad, pizza<\/strong>, and more!<\/em><\/p>\n

\"A<\/p>\n

When a recipe calls for a “chiffonade of basil,” it’s easy to think it’s too complicated and not to bother. But I want you to know: it’s NOT as fancy as it sounds, it’s SUPER easy (easier than regular chopping!)<\/em>, and will make a simple recipe feel beautiful and fancy!<\/p>\n

You can use the chiffonade (pronounced two ways: shif-uh<\/span>–neyd<\/span><\/strong>, or shif-uh-nahd, <\/strong>meaning “little ribbons” in French) <\/span><\/em>technique for other herbs, as well as leafy greens or other ingredients.<\/p>\n

In this post, I’ll explain exactly HOW to cut a chiffonade of basil in SECONDS<\/strong>, why chiffonade works so well for basil, <\/strong>what other herbs and ingredients<\/strong> you can use the cutting technique for, and give you some recipe recommendations<\/strong> that would be great with chiffonade-cut basil!<\/p>\n

How to cut a chiffonade!<\/h2>\n

I know I’m using a lot of exclamation points in this post, but I really geek out over cooking techniques like this- those that require so little effort and take a simple ingredient to the next level.<\/p>\n

And it seriously takes almost NO effort- in a matter of SECONDS you’ll have a gorgeous chiffonade! It’s as simple as: stack, roll, and slice.<\/strong> Here’s how.<\/p>\n

Step 1: Stack the leaves from big to small, face-down.<\/h3>\n

Layer the basil leaves, with the stems removed, with the largest leaves on the bottom and the smallest leaves on the top. Stack them so they curl upward- the “tops” of the leaves should face down.<\/p>\n

\"Basil<\/p>\n

Step 2: Roll the leaves tightly.<\/h3>\n

Starting on one of the long ends, roll the leaves as tightly as you can. Hold the roll firmly with your non-dominant hand (I’m right-handed, so I held it with my left hand)<\/em>.<\/p>\n

Don’t worry TOO much about getting it SUPER tight, but you want it to be tight enough to stay together easily when you slice it.<\/p>\n

\"Basil<\/p>\n

Step 3: Slice the roll thinly.<\/h3>\n

Using your best, sharpest chef’s knife<\/strong>, work your way from one end to the other, making sure to keep holding onto the roll so it stays together until the very end.<\/p>\n

Be CAREFUL<\/strong>! Go slowly, so you can make sure you get thin slices- about 1\/8″ max, and so you make sure to keep the hand that’s holding it safe.<\/p>\n

I also recommend using the bottom part of your knife<\/strong>– the part closest to the handle- to cut. You’ll have more control, and it’s often the sharpest part of the knife.<\/p>\n

\"Cutting<\/p>\n

Step 4: Separate the ribbons!<\/h3>\n

You’re now done cutting the chiffonade! Gently separate the ribbons of basil (or whatever you’re cutting)<\/em>. They’re now ready to use as a garnish or almost anywhere you need to use fresh basil!<\/p>\n

\"A<\/p>\n

Why does chiffonade work so well for basil?<\/h2>\n

It takes mere seconds to cut a chiffonade of basil and it’s by far the easiest and fastest way to cut the herb. But there are other advantages too! Here’s why it’s the best technique for cutting basil<\/strong>.<\/p>\n