This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley
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Hey guys, it’s Robin! Today I’m not actually sharing a recipe….but just a quick tip that you may be already using — but maybe not! Your gardens and grocery stores will soon be filling with bundles and bushels of fresh basil. Yum. I mean, come on…what’s better than fresh basil?!
And this tip will help you with that!
Oftentimes, we store basil in the fridge and don’t quite use it up as quickly as we want. So, it starts to get a little wilted but still has more flavor than dried — so we decide to use it anyway. And when it gets a little old, it becomes such a pain to slice and/or chop and the leaves don’t always cut all the way through.
This tip I’m sharing will help you get a perfect uniform cut, old and wilted or not.
Take all the leaves that you need and stack them on top of each other like this.
Start rolling them tightly together.
The tighter you roll them, the better support it will give for your knife blade to cut through completely.
Once you have your tightly rolled tube of basil leaves, start cutting away. Using this technique, you are able to cut the basil leaves more finely.
If you need sliced basil, stop here.
If you need chopped or minced, continue cutting the basil in the other direction.
And there you have it. It certainly cuts down on chopping time and saves a lot of frustration.
Hope that helps!
You’ve got that delicious fresh basil, so why not use it? Try it out on these amazing Caprese Sandwiches
Try using your new basil chopping skills on the Italian version of street corn. You won’t be sorry!