For basil, you can just spread it out and freeze it on a flat cookie sheet. It only takes about 30 minutes, then you can throw the frozen leaves in a ziploc bag and take them out as you need them for recipes.
I also made basil pesto which I froze in a silicone ice cube tray, then popped them out and put them in a ziploc bag. You can take the frozen cubes out and throw them right in a bowl of pasta to melt it, or just leave it at room temperature while you prepare the rest of your dinner, then it's set to go. I love using pesto as a sauce for my pizza.
I love this recipe because it's adaptable. You can use as much or as little oil as you like, but be sure to use a high quality olive oil here. It really makes a difference for the flavour.
Fresh Basil Pesto
adapted from this recipe by Michael Smith
A few large handfuls fresh basil
1/2 cup or so grated Parmesan or Romano cheese
A few handfuls slivered almonds
A generous splash extra virgin olive oil
A sprinkle or two Salt and Pepper
1-2 cloves of garlic if desired
1. Toss everything into a food processor and puree until smooth. It too dry, add some more olive oil.