My basil plants are exploding with growth this year.
So I'm putting it into everything. (Seriously. I made a blueberry smoothie the other day and added basil; it was actually good.)
Long, dreary winter days lay ahead; I know I will dream about my herb garden and miss fresh basil. But in the meantime, I want to use this herb as efficiently as possible. And for me, that means cutting it into chiffonade. (That's just the French term for cutting a leafy herb or veggie into long, thin strips.)
It's super-easy and quick.