CHIFFONADE, to chiffonade or ribbon cut
A common technique for basil and other delicate herbs. The critical piece is to start with a very sharp chef (French) knife. Layer the leaves only, no stems, in the same direction, and roll into a cigar shape. place on a cutting board and carefully slice 1/8 inch off the end of the “cigar of basil” until it is all done. Do not go back and cut smaller. Each time the blade of the knife touches the green basil, it bruises it and frequently turns brown. So sharp knife and do this close to when you will be needing it.