How to Chiffonade

The best smelling things in the kitchen are garlic simmering in olive oil and fresh basil. We grow basil every summer because it's easy to grow and it is one of our favorite herbs. Plus, if a plant is only $3 how in the world does the grocery store charge $2 per package?? Robbery I tell ya...

So, I thought that if I was going to talk about fresh basil and use it in so many recipes, that maybe I go over what in the world "chiffonade" is - because I surely had to google that one day!

If you have ever tried to "chop" basil you've probably realized that it doesn't work that well. I think that too much pressure and repetitive motion bruises the leaves and it just it kills the look, the scent, and you lose some flavor. So, let's chiffonade instead (that may be one of my favorite cooking words - I feel smart when I say it and it sounds pretty).

So, first stack up your basil leaves like in the picture above.

Next you should try and roll up that stack as much as you can. It doesn't have to be perfect - it just makes it easier.

Now use a sharp knife to quickly slice through the rolled up basil creating thin shreds.   

Toss these in toward the end of your cooking process so that they don't cook down and loose too much of the freshness. 

Beautiful basil that has kept all of its aroma and flavor!