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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.

Someone chiffonading basil on a cutting board.
Table of Contents
  1. Tutorial notes
  2. Step-by-step instructions
  3. How to Chiffonade Basil Recipe

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.
Someone rolling basil on a wooden cutting board.
  1. While holding the roll of leaves tightly, slice crosswise, cutting the roll into very thin strips or ribbons.
Someone chiffonading basil on a cutting board.

Garnish with fresh basil

Someone chiffonading basil on a cutting board.

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.
5 from 2 votes
Prep Time 1 min
Total Time 1 min
Servings 4 servings (1 tbsp each)
Course Pantry
Cuisine American
Calories 1

Ingredients 

  • 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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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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