In the case of basil, I love using them to garnish soups and stews, and also use Thai basil chiffonade in fried rice recipes. But you can literally use them anywhere you need chopped herbs (except where you need a fine chop). I use them on my avocado toasts, in my spring pasta dishes, in my Thai curried butternut squash soup, or even in my mango avocado salad. The possibilities are endless.