How to Chop Parsley & Basil | Byron Talbott

Today is quick tip Tuesday and I'm going to show you guys how to chiffonade herbs. Chiffonade is basically, it's only applied to thin leafed vegetables or herbs and basically all you do is roll it up, slice it very thin and you make sure you have a really sharp knife and you have a great product, really thin, nice little garnish or you can just throw it in a pasta or throw it in a little sauce or whatever you want to chop it up. Chiffonade is a very strict term for thinly sliced herbs or leafy vegetables. Hopefully this helps explain what chiffonading means. You'll be able to see me sort of roll up the herbs and how I approach this particular technique. Hope you guys enjoy and check it out. What I'm going to do is just sort of bunch them all up into one sort of fine little area. I'm going to roll it up. Long strokes and it won't be perfect, especially with parsley, just because it kind of flares every which way, every direction, but you just try as best as you can to get these nice little strips of parsley. Here's a little bit of basil. I'm going to do the exact same procedure as I did with the parsley, just sort of roll it up like a little tortilla and just start slicing away. I would absolutely recommend using this herb as your first herb to practice this technique with just because it's safer. It doesn't sort of pop out everywhere like parsley. We're going to