Those slender ribbons of basil add flavor and flair to many dishes. They are as easy as can be to slice with a few simple tips:
- Cut the stems from the basil leaves, then rinse basil leaves and pat dry.
2. Stack the leaves and then roll them as tightly as you can.
3. Make thin slices with a chef’s knife or your kitchen shears cutting basil into thin ribbons “chiffonade.”