For myself I’d just go with regular Genovese. That’s the standard Italian variety for pesto and fresh eating.

I've never had much luck growing indoor basil to a useable size. I think they need more heat than I can provide in the winter.

I've grown both Genovese and 'sweet' and can't tell much difference. Baker creek also sent me their purple Opal basil as a bonus pack a couple years ago and we liked that and it was fun to grow. The pesto we made with it was also interesting.

Thanks for the replies! I researched until I confirmed that "Sweet Basil" is different from Genovese basil, and then I ended up going with the Mammolo based upon some on-line recommendations and comments. It sounds like it will taste the most like Sweet Basil.

LoneJack, I did some tests last year... I grew tomatoes, cucumbers, sweet basil, etc., indoors by starting them at various times in February. I was shocked at how quickly the basil grew -- it was a usable size in no time from seed. I was just bringing in pots of parsley, rosemary, and Egyptian walking onions the other day when I remembered that basil experiment, which is why I went off to buy seeds. lol!

PM - I used to start my basil indoors but found it easier to just direct seed it in early May. By the time the tomatoes are ripening the basil is a couple feet tall.

There is also downy mildew that effects certain varieties of basil. My basil crop was affected by this before I even knew that it existed. (years ago) There are now varieties that are resistant.

https://utianews.tennessee.edu/disease-free-sweet-basil-new-varieties-resist-downy-mildew/