Funny thing about basil. I love the Thai basil, but the others not as much. I use it in very small amounts. I do use it more than thyme or rosemary though. I find rosemary too strong.
Try the lemon basil with seafood.
I usually only use rosemary on lamb.
Strip the branch, chop the rosemary, mix with dijon mustard, garlic, olive oil and cracked black pepper.
Wisk into an emulsion. Marinate the lamb and then skewer on the rosemary branches.
Broil that on high heat but serve med rare