The one thing that always gets me when I’m watching those cooking shows on the Food Network is how easy and quick the professionals make mincing fresh herbs into tiny barely recognizable bits. I have neither the patience nor the skill for such a task, but I have discovered a little trick to help simulate the process in my own amateur way.
Wad the herbs to be minced into a small, bunched pile on your cutting board. Then take a pizza cutter — yes, a pizza cutter — and quickly roll it over and through the herbs in multiple directions, re-wadding and bunching as you go until you have a pile of freshly minced herbs.
Now, the trick is to use a good quality metal pizza cutter. Don’t get one of those Dollar Store plastic gizmos that won’t cut through a warmed up frozen pizza. You need a nice, sharp, cuts-through-lasagna metal pizza cutter for this sort of operation. ( I recommend purchasing from a kitchen-ware store or a kitchen-ware catalog for best quality.)
