If you buy one of those green plastic elongate containers at Migros or Coop (between 40cm and 60cm long), and buy some good potting mix (it has to be dark and contain enough organic material), basil can grow rapidly and abundantly.

However, like he said, they need direct sunlight so once the weather gets hot you might need to water every day or two days. Use liquid fertilizer regularly once they have started to get quite big. Oh, and buy those little clay balls at Migros, and put a layer of 4-5cm on the bottom of the container, and create little watering holes with a screwdriver; you'll see there are 3-4 spots per container already marked. The clay balls helps keeping the plants from drying out too quickly.

I did this for basil, oregano, thyme, summer marjoram, and citron melisse, had about 5 containers in total, and by taking 3-4 harvests throughout the year I ended up with about 25 pots of green pesto. I can still use these now as you can freeze them, and defrost when needed. Toni yoghurt pots are ideal for this. Of course, to create a pesto, you need to chop up these herbs and add pecorino cheese, salt, olive oil, and garlic to taste. I also found the pesto tastes good regardless of the amount of basil. I guess most of these plants are from the same family, and their volatiles must have similar chemical characteristics.
Edit: oh how could I forget the pine nuts. I do add them, but if you are on a budget, roast some cashews or buy roasted and use a pestle and mortar to smash them into bits.

I never had to reseed the plants, I just cut a bit off with scissors and they regrow. With basil however, buy the big leaved variety, and keep picking out the flowers, and pick the big leaves individually, while keeping the plant itself intact. If you do that the basil will regrow its leaves several times, as long as the flowers are not allowed to grow too big and go to seed.