How to Chiffonade Basil

Learn how to chiffonade basil, a culinary technique where you stack fresh basil leaves, roll them together, and slice them thinly into strips or ribbons. This technique also works for other leafy herbs, greens, and lettuces.

Tutorial notes

• Buying: Look for lively, firm leaves without brownish spots or discolorations. For consistent basil access, consider a full-blown basil plant (they are sold at many grocery stores in the produce section or at your local gardening store).
• Storage: Trim the root stems of your basil bunch, place in water, cover with a clear plastic bag, and store at room temperature.
• Chiffonading: Basil oxidizes when cut, so if you chop it, it will turn black. If you chiffonade it, only the cut edges will darken while the rest will stay bright green in color.
• Yield: 5 fresh basil leaves will equal approximately 2 tablespoons fresh basil chiffonade.

Step-by-step instructions

1. Stack several basil leaves on top of each other and roll tightly.

2. While holding the roll of leaves tightly, slice crosswise, cutting the roll into very thin strips or ribbons.

Garnish with fresh basil

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How to Chiffonade Basil

By Meggan Hill

Learn how to chiffonade basil, a culinary technique where you stack fresh basil leaves, roll them together, and slice them thinly into strips or ribbons. This technique also works for other leafy herbs, greens, and lettuces.

Prep Time 1 minute min

Total Time 1 minute min

Servings 4 servings (1 tbsp each)

Course Pantry

Cuisine American

Calories 1

5 from 2 votes

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Ingredients 

US CustomaryMetric

• ▢ 10 fresh basil leaves washed and stemmed

Instructions 

• Stack several basil leaves on top of each other and roll tightly.
• While holding the roll of leaves tightly, slice crosswise, cutting the roll into very thin strips or ribbons.

Notes

1. Buying: Look for lively, firm leaves without brownish spots or discolorations. For consistent basil access, consider a full-blown basil plant (they are sold at many grocery stores in the produce section or at your local gardening store).
2. Storage: Trim the root stems of your basil bunch, place in water, cover with a clear plastic bag, and store at room temperature.
3. Chiffonading: Basil oxidizes when cut, so if you chop it, it will turn black. If you chiffonade it, only the cut edges will darken while the rest will stay bright green in color.
4. Yield: 10 fresh basil leaves will equal approximately ¼ cup fresh basil chiffonade.

Nutrition

Serving: 1tbspCalories: 1kcalCarbohydrates: 1gProtein: 1gFat: 1gPolyunsaturated Fat: 1gSodium: 1mgPotassium: 3mgFiber: 1gSugar: 1gVitamin A: 53IUVitamin C: 1mgCalcium: 2mgIron: 1mg

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