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.
5 Comments
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simply put 😀
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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