Start by stacking your basil leaves.
Roll the basil stack into a "cigar" shape.
Cut the basil.
Voila! Chiffonade!
This method of cutting also works well for mint leaves, spinach, and other leafy herbs.
The Gourmand Mom
Good food, seasoned with a dash of life
Pingback: The World’s Greatest Penne ala Vodka « The Gourmand Mom
simply put
Pingback: Fresh Tomato Marinara Sauce « The Gourmand Mom
Pingback: Steak Dinner. Yummy, yummy. « The Gourmand Mom
Pingback: Spaghetti and Meatballs in Homemade Tomato Sauce « The Gourmand Mom