1. On a cutting board, stack about 5 basil leaves neatly on top of each other. Gently roll the leaves laterally so it forms a tube. 00:30
2. With a very sharp knife, slide the blade cleanly through the rolled leaves. Continue to pull the knife blade through in close proximity to produce thin, ribbon-like strips. 01:16
3. Use the basil chiffonade on a caprese salad, as a finisher to pasta and red sauce, or as a garnish as desired. 02:14
What You'll Need
- Cutting board
- Any leafy herb
Chiffonade (pronounced "Shih-fo-NOD") is a technique of slicing leafy
herbs and greens into very thin, ribbon-like strips. Common greens to chiffonade
include basil, sage, mint, spinach, and kale. A benefit of chiffonade
is that the knife slices cleanly through the delicate leaves versus
chopping where the up-and-down knife motion leads to bruising.
Chiffonade basil, mint, and other herbs to minimize bruising, maintain color and flavor, and evenly distribute thin ribbons of flavor throughout a dish. Chiffonade green leafy vegetables such as spinach and kale to break down fibrous leaves to use in a salad, dip, or side dish.
A sharp knife is essential when chiffonading to produce clean slices through delicate leaves. A dull blade will lead to jagged edges and bruising.