Basil Chiffonade

All Winter long I dream of fragrant summer herbs, in my soup, on my eggs, with my pasta. Luckily, I live in California, where you get can get fresh locally grown herbs, all year long.

My favorite way to prepare, eat basil is in dainty little chiffonades. I picked up this neat trick from a friend years ago. You can apply this method to anything that is rollable. =)

Directions

1. Pick off individual basil leaves, wash and dry.
2. Stack them up neatly. It helps to put the larger ones on the bottom.
3. Roll it up, like you would a cigar.
4. Use a sharp unserated chef's knife to slice thin slices vertically.
5. Top on virtually anything for instant fragrance and pizzaz.