There are many different basils. You will probably want the classic basil used in Italian cooking, and at least one other kind. I say at least one, because basil is easily to start and makes attractive plants—I would grow a dozen kinds if I had the space. You can give away extra seedlings. The only thing you need to do once the plant is growing in its permanent place (they transplant readily) is keep snipping off the top so it does not form flowers and seeds, and so the plant will be bushier. The purple forms are fun to grow.
For me, I grow the type I have, because it does well here. It's a traditional greek-style basil. I do let it go to seed every year. Basil and cilantro get moved around in the yard every year, depending on many factors, so leaving it in one spot isn't going to happen here.
/johnny