Chiffonade is a culinary technique to shredded herbs and leafy vegetables into fine strips to use as a garnish. Yes, could merely chop your basil or such herb, but the chiffonade is just as easy, looks nicer (we eat first without eyes), and produces consistently sized strips (which translates into consistently delivered flavor.
Step 1: Stack the Leaves
Start by stacking your leaves. Depending on the leaf you are stacking, you can usually get 4-8 in a pile. Pictured above are 6 basil leaves.
Step 2: Roll Them Like a Cigarette
Roll the leaves to create a long, cigarette roll.
Step 3: Slice Across the Roll
Make slices perpendicular to your roll as shown above. The distance between your slices depend on how wide you want your ribbons, but generally, you will slice every 1/4″-1/2″ inch.