Fresh basil ribbons—also called chiffonade—add bright aroma, color, and flavor to salads, pastas, pizzas, and more. Slicing basil into delicate, even ribbons is quick and simple when you follow a few basic steps.
- Trim the stems from the basil leaves, rinse them gently under cool water, and pat dry with a clean towel or paper towels. Removing excess moisture prevents bruising and helps the leaves hold their shape.
2. Stack several leaves on top of each other, matching their veins and edges. Then roll the stack tightly into a cigar-like shape. Rolling keeps the leaves aligned so your slices are even and neat.
3. With a sharp chef’s knife, make thin, even slices across the roll to create long, delicate ribbons. Alternatively, you can use kitchen shears to snip the rolled leaves into thin strips. Work with light pressure to avoid crushing the leaves and to preserve their flavor and color.
Use the chiffonade immediately for the best aroma and texture—sprinkle over finished dishes or fold gently into warm preparations just before serving. Prepared this way, basil brings fresh, herbal brightness to every bite.
Enjoy!
Dianna