I do enjoy the task of chopping fresh herbs… I actually have this curved knife from Alaska – you use a rocking motion to cut and/or chop small items, and it works wonderfully! (I love using it on cilantro… it’s perfect for that!) Sometimes I enjoy just using the big butcher’s knife too. And sometimes, I wish the task was quicker because I just want to get something chopped now. But recently, I came up with a quick and clean way to chop basil leaves… I’m sure it’s been done before, but it just hasn’t been done by me before. So, I thought it was pretty darn cool!
First, stack approximately 6-8 fresh basil leaves together and then roll from side to side as tightly as possible.
Next, cut the rolled basil leaves to your desired width. Then, cut the rolled leaves in the opposite direction. If necessary, pile together and give them a few more cuts.
These steps should give you a nice-sized chopped herb of choice. Here, I added the chopped basil to some orzo.
The rocking-knife that I sometimes use results in a finer cut, but I’ve found the above method to be quite useful when a rough, yet small-ish cut is desired. It’s a good size for the many caprese-style salads that I will be making this time of year. And I’d imagine that it’s a good way to cut other leafy herbs and greens… But for now and for so far, it’s worked very well for me with my basil. Just see here. 🙂