Our favorite thing to do with fresh basil is to add fresh heirloom tomatoes and make a Caprese salad. Add a light sprinkling of good salt to a plate of sliced tomatoes, a layer of fresh mozzarella (Italian buffalo milk is the best), then a layer of fresh basil. Drizzle with good olive oil and and add a drop or two of good sherry vinegar, and crack a bit of fresh pepper over the whole thing, and eat. Once our CSA tomatoes start coming in, we're eating this every night.

Mint is a good compliment to melon. Honey dew, musk melon, and all those varieties. We chop up melon, chop up mint. Mix the mint with Ponzu (Oriental citrus mix from United Noodle) -- probably lime juice works as a substitute -- add a few drops of our good sherry vinegar, or the herb-honey vinegar. We make just enough of the mix to lightly coat the melon, then chill the melon for a couple of hours to get it cold and let the flavours mix. Then eat. Very cool and refreshing on hot days.

Also, I second Vietnamese food. Both mint and basil go well on the rice noodle salads and the rice noodle soups. I'm sure that you can use tofu in place of the usual beef in these recipes. Also, minnehaha K's Hanoi Pancake recipe has similar flavour combinations.