How to Chiffonade basil and other leafy herbs!
Chiffonade is a French technique for slicing leafy green vegetables or leafy herbs by stacking the largest leaf on the bottom and layering the remaining leaves on top of one another. You can stack any amount you want. Then you will roll the leaves up into a tight cylinder and use a sharp knife to slice them as thin as possible. You will end up with a shower of ribbons that you can use for garnish.
