How to Cut Basil - as part of the expert series by GeoBeats. I am Bob Harrison with Chef A GoGo. Today we are going to talk about how to chiffonade basil with a chef knife. It is really simple and you get a really nice garnish after the fact, and it adds a lot of flavor and a lot of texture to the dish that you're cooking. So basically, what we are going to do with these basil leaves, starting biggest and moving to the smallest is go ahead and stack them or nest them inside of each other like this. So that way, the largest leaf on the outside is covering all the smaller ones on the inside. So now that we have the basil leaves stacked together, starting with the biggest and moving down to the smallest, we are going to roll it up into a little cigar. The trick to making this chiffonade work is using the knife in one motion. Basically what you are seeing here is the knife going very, very slowly through the leaves so that you do not damage them and you cut off a tiny, tiny sliver each time you make a new pass. And what it looks like is very, very thin shards of grass or angel hair or whatever just thin, thin pieces. And then what you do when you do your garnish is you pick it up, and there you go, chiffonade basil. It's not bruised, it is not damaged. And when you smell that gosh, it fills up the room - it is fresh basil.