How to Chiffonade

(instrumental jazz music)

I'm Kelly Senyai with epicurious.com

and this is how to chiffonade.

To chiffonade just means to cut your food

into long, thin ribbons.

Today I'm using basil and it's important

that the basil's been washed and thoroughly dried.

I'm gonna pluck a few leaves from the plant.

You want about four or five.

Next we're gonna stack the leaves on top of each other

and then you're gonna roll them up tightly.

Using your chef's knife, make long thin cuts.

(knife whirring)

And then separate them into pieces.

And it's as simple as that.

That's how to chiffonade.

For more recipes and tips, head over to epicurious.com.

(gentle instrumental music)