My latest discovery: small leaved basil. Maybe in your part of the world this great variety of basil is old hat - here in Switzerland it was the first time I had seen it at the store. It's so beautiful and really a great alternative to regular basil.
No need to chop, just put the leaves on top of everything you like. Make Insalata Caprese (tomatoes and mozzarella), or quickly sauté some cherry tomatoes in good olive oil, add salt and freshly ground pepper, mix with al dente whole grain fusilli (or any pasta you like), add some shaved parmesan and a handful of small basil leaves and you've got a great, nutrious quick meal!