Over at Nourished Kitchen, there has been a "preserve the bounty" challenge. Week #2's challenge was to preserve using oils and fats. http://ymlp.com/zKfEYv I found one thing i've had an abundance of is rosemary, and a little less of basil. How delicious would a basil infused olive oil taste on some fresh salad, or tomato-mozzarella slices. I had a good time making this simple preservation.
Make sure your herbs are clean and dry, no water on them at all! Then pack into a small jar, and cover in olive oil. Place in fridge, and refill oil each time you take some out, so you are keeping the herbs covered.