Gordon Ramsay suggests stacking the basil leaves, putting the most important leaf on the underside, and layering smaller ones on high. Subsequent, roll the stack of basil leaves into a decent cylinder. This makes it simpler to cut a number of leaves without delay. This method is known as a chiffonade — which is ideal for certain herbs like basil — and helps you create skinny, ribbon-like strips.
To start chopping, maintain the rolled basil leaves firmly on the reducing board and make crosswise cuts with a pointy knife. Ramsay suggests defending your fingers when reducing by tucking them in so solely the primary knuckles are uncovered. Begin from one finish of the rolled basil leaves and work your option to the opposite. The consequence will likely be tremendous, evenly chopped basil.
Chopped basil is greatest when used instantly, as it may well shortly lose its taste and vibrant coloration. For those who do not plan to make use of it straight away, retailer it in an hermetic container within the fridge, however needless to say its high quality will decline over time. The identical method can be utilized on different leafy veggies and herbs like spinach, collard greens, and mint.