How to Cut Basil

Yumna Jawad

Updated Aug 31, 2025

5 from 26 reviews

Learn how to cut basil chiffonade quickly and easily with this step by step tutorial. Add fresh basil to your dishes for a boost of flavor.

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Prep Time 1 minute
Servings 1
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How to Cut Basil.
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Cut Basil Like a Pro!

Here is how to cut basil into pretty chiffonade. Chiffonade is the best way to cut basil because it creates beautiful thin ribbons, maximizes the flavor, and is gentle on the leaves to help prevent bruising and browning. It’s what you’ll usually see scattered on top of Margarita pizzas, in Caprese salads, and used to garnish pasta dishes like my Pasta with Cherry Tomatoes.

Happy Cooking!
– Yumna

How to Cut Basil

Stack of 5 basil leaves on top of each other on cutting board.
Step 1: Take a few leaves and stack one on top of the other. Put the largest one the bottom.
Fingers rolling the basil.
Step 2: Roll them together.
Fully rolled basil leaves.
Step 3: Hold them into a tight cylinder
Knife slicing at the beginning of the roll.
Step 4: Using a sharp knife, slice the basil leaves as thinly as possible.
Knife slicing towards the end.
Step 5: Move from one end of the cylinder to the other only one time through.
Fingers separating the basil ribbons.
Step 6: Separate the ribbons of basil and then you’re ready to use them!
Knife slicing towards the end.

How to Cut Basil

Author: Yumna Jawad
5 from 26 reviews
How to cut basil: Learn the quick chiffonade method with step by step tips. Stack, roll, and slice basil into thin ribbons to finish pasta, salads, and pizza.
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Prep Time1 minute
Total Time1 minute
Servings1
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Ingredients
  

  • fresh basil leaves no stems

Instructions

  • Stack 5 leaves on top of one another, so they’re curled up, leaving the largest on the bottom.
  • Roll the leaves up into a tight cylinder.
  • Using a sharp knife slice the basil as thin as possible from one end to the other.
  • Separate the ribbons of basil with your hands and use as desired in a recipe that calls for fresh basil.

Equipment

Notes

Storage: Basil is super fragile and bruises easily. The leaves turn dark with too much handling so I recommend you use as quickly as possible. If you must, wrap in a damp paper towel, in a food storage bag, or covered container for 1-2 days.

Nutrition

Calories: 1kcal, Carbohydrates: 1g, Protein: 1g, Fat: 1g, Sodium: 1mg, Potassium: 15mg, Fiber: 1g, Sugar: 1g, Vitamin A: 264IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Tutorial Tips

  1. Look for big leaves. It’s easiest to use big leaves of basil when making a ‘chiffonade’ cut, which is a fancy way of saying thin strips.
  2. Start with dry leaves. If they are wet, they will stick together and tear instead of slicing cleanly.
  3. Use a sharp knife. A dull knife is what causes cut basil to start browning. Make sure yours is super sharp before starting.
  4. Slice right before using. While leftovers will be fine to use for 1 to 2 days if stored in the fridge, cut basil is best to use right away for the best color and flavor.

Recipes to Make with Basil Chiffonade

How to Cut Basil.

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5 from 26 votes (26 ratings without comment)

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