How to chiffonade basil
"Chiffonade" is the french culinary term for cutting basil, mint, spinach and other large leaf produce into thin strips. To chiffonade you make a cigar out of the leaves by stacking them, placing the largest leaves on the bottom, and then rolling them up.
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You then chop the leaf cigar into thin slices.
Voilà! You just made great confetti-like strips to throw in your salad, pasta or soup. Even if your recipe calls for chopped basil, start with a chiffonade and then chop up the strips. It is way easier.