Culinary School 101: How to Chiffonade Basil



Here’s a step-by-step guide of how to chiffonade basil into perfect uniform strips. Put them on top of an entree or soup, in an omelette, or even add them to a dessert for a twist. I’ll be pretty minimal with the words here, because the photos describe it better. Think of the words as a supplement to the photos.

Chiffonade: a classic French technique for cutting herbs & other greens. Results in thin little strips.

  • Where you may have seen it: as a topping for entrees and other meals at fancy restaurants
  • Why: to create a standard form for garnishing dishes and make them look pretty (and add flavor through herbs)
  • Proper terms: to chiffonade (the verb), chiffonade (noun describing the technique)

Stack basil leaves (about 10 or as many as you can cut at a time–start with about 4 just to get the hang of it).

Roll the basil leaves into a tube and try to keep the leaves together as much as possible.

With a large sharp knife, cut basil into 1/4” strips.

Done! Put in an airtight container and store in fridge for about 3 days and sprinkle on whatever you may eating.

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