Chiffonade is a weird word. When I first saw “4 leaves basil, chiffonade” in a recipe for spinach tortellini, I thought it was saying that I needed to make the basil look like chiffon fabric or something.
All I can say is thank goodness for Google. Turns out chiffonade is a certain way to cut herbs such as basil.
Here’s how to chiffonade basil:
Step 1: Layer all the basil leaves on top of each other
Step 2: Tightly roll the basil leaves hamburger style, as opposed to hot dog style. Thank you elementary school art teacher for that analogy!
Step 3: Cut the leaves across the roll. The tighter the slices, the finer the basil cuts.
So that’s how you chiffonade basil – much easier than I anticipated.