Chiffonade is a slicing technique in which leafy green vegetables such as spinach, sorrel, and Swiss chard, are cut into long, thin strips. This technique can be used also with a flat-leaved herb like basil.
This is accomplished by stacking leaves, rolling them tightly, and then slicing the leaves perpendicular to the roll.
This way you will have beautifully cut basil, limiting the bruising of the leaf.
