Italian basil is different from the thai holy basil, or daun selasih as we called it, it is the same as jiu cheng ta used in Taiwanese "three cups chicken" dish.

If you wanna make "asian version" pesto using thai basil or selasih, be sure to add some mint leaves to compensate the taste.

Italian pesto can be flexible and add any herbs as you like, but beware that authentic genovese pesto calls for italian basil and parmigiano reggiano or parmesan cheese. If you wanna taste the original then get the real things.

Or else, any jarred pesto will do, however i strongly recommend De Cecco pesto sauce, it tastes the closest to the real one.