How to Cut Basil

Prep: 5

Cook: 0

Total Time: 5

Yield: 4 servings

Course: Condiment

Cuisine: American

Calories: 0.4kcal

Learn how to cut basil and master the perfect technique, ensuring your dishes are bursting with flavor.

Wash and Dry - Submerge the basil leaves in a bowl of cold water. Transfer to a salad spinner to dry. Alternatively, gently shake off the excess water and pat dry with a paper towel.
Remove - Starting from the base of each leaf, gently pull the basil, one by one, from their central stem.
Slice the Basil - Stack about 4 leaves in a pile from largest to smallest. Roll the leaves lengthwise into a cigar shape. Using a sharp chef's knife, make slices crosswise to create thin strips. Do not drag the knife across the leaves; they bruise easily.
Chop the Basil - Place sliced basil in a pile. With a chef's knife, slice the leaves crosswise. If needed, use a gentle rocking motion to chop into smaller pieces. Be careful not to bruise the leaves; they will brown quickly.

Yield: 4 leaves yield about 1 tablespoon chopped, depending on size.
Cutting Time: It's best to wait to cut basil for a recipe until you are ready to use it in the dish. This will keep the color green for longer. The cut areas turn brown over time.
Storing: Store chiffonade or chopped basil in an airtight container in the refrigerator for 1 to 2 days. Discard when browned.

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