Learn how to cut basil chiffonade (the right way) to use on your favorite caprese salad, pasta or pizza recipes.
What We Love About Basil Chiffonade
- Beginner-friendly: Even if you’re a novice in the kitchen, this guide will teach you all the basic steps on how to cut basil chiffonade the right way.
- Looks fancy: Basil chiffonade may look and feel fancy, but it’s so easy to do and takes no time at all.
- Maximizes flavor: Cutting basil into small ribbons helps release so much of that delicious flavor.
How to Make How to Cut Basil Chiffonade
- Wash the basil thoroughly. Use cold running water.
- Dry the basil. Use a salad spinner, a strainer, or paper towels.
- Roll up the basil leaves. Pack it tightly.
- Slice crosswise. It should form thin strips.
Make Ahead and Freezing Instructions:
- To make ahead: Store the basil in the refrigerator to preserve freshness, otherwise it’s best to freeze them.
- To freeze: Once the basil chiffonade is done, simply place them in ice cube trays with water or olive oil. Once frozen, transfer the cubes to a sealed bag.
How To Cut Basil Chiffonade
Learn how to cut basil chiffonade (the right way) to use on your favorite caprese salad, pasta or pizza recipes.
Ingredients
- fresh basil leaves
Instructions
- Rinse the basil leaves under cold running water.
- Using a salad spinner, dry the basil.
- Stack several basil leaves on top of each other and roll tightly.
- Cut the roll into very thin strips or ribbons.
Notes
- Be gentle while chopping to avoid crushing the herbs, which can result in a loss of flavor and a change in texture.
- If you’re chopping multiple herbs, wash the cutting board in between uses.
- Use scissors instead of a knife to cut herbs directly into fine strips.
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