When a recipe calls for chopped, fresh basil, I like to do a chiffonade, which is where you stack your basil leaves, roll them up into a cigar, then slice into thin strips. It's great for presentation because it makes pretty, bright green ribbons of basil and it's easy to do as long as you have a good, sharp knife. Basil bruises really easily and you can crush the edges if you knife is dull.