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[…] *Cooks Note: The recipe below says to “chiffonade” the basil. To do this simply take all the leaves and stack them, then roll them up, and slice them vertically to make thin strips as you see in the picture above. They end up looking like thin strips. For more info, see my post, “How to Chiffonade.” […]
Brilliant technique! I’ve done some thing similar, but this is far better. Thanks!