I made this to accompany a spaghetti dinner this week.
several sprigs of Italian flat parsley (about 1 tablespoon)
several sweet basil leaves (about 2 teaspoons)
1 sprig of sweet marjoram
1 sage leaf
Wad up the Italian flat parsley and use kitchen scissors to snip into flakes over a small bowl. Cut the basil leaves in half lengthwise, then stack them together. Snip into flakes over the bowl. Strip the leaves off the sweet marjoram stem. Wad up the leaves and snip them into the bowl. Cut the sage leaf in half lengthwise, then put the halves together. Snip into the bowl. Toss gently to mix the herbs together.
Sprinkle over buttered, toasted slices of Italian bread or over spaghetti. This recipe makes about 2 tablespoons of topping, which is enough for about 4 people.
This combination uses Italian herbs. I designed it to go with the spaghetti I was serving for supper, so I used a similar combination of herbs to the spaghetti sauce. (It was also somewhat inspired by a discussion with marina_bonomi regarding the prevalence of parsley in Italian cooking, so I wanted to try it as a main ingredient.) The flavor is vivid, with green and floral notes that leap into the air. However, all kinds of fresh leafy herbs would work for similar purposes. Just mix and match based on what you're growing and what herbs are in the other recipes you've chosen.
I use kitchen scissors because that's the easiest way for me to mince herbs. You can also use a chef's knife or a food processor if you prefer. The food processor is probably a good idea if you want to make a larger amount of this -- it should scale up just fine.