Chiffonade some when you're (making from scratch/heating a frozen/ordering in) pizza. If you're heating or baking, don't put it on until you take it out of the oven, then sprinkle the slivers of basil over the pizza. Yum. You'll get a fresh taste out of the frozen, carry-out, or delivery.
As far as growing, the first year I grew it in my (prolific) herb garden it did spectacularly. So much that I called the local Italian restaurant and offered it to them, and they were absolutely delighted to take all my extra off my hands .... their supplier fell through. There was a frost warning, and anyone who grows the stuff knows that basil just dies at the hint of frost. So I was happy to give it away.
After that first year, though, I couldn't get the basil to grow in the herb garden. It would be beautiful little seedlings one day, then limp the next, then dead. So the next year I bought a planter and although it isn't big, it puts out more than enough for us to eat fresh, freeze (either as pesto or just put in a blender with olive oil, or made into what I call "Thai pesto" that is perfect for green curry). As a matter of fact, I've sworn I'm not freezing any this year, we haven't come close to finishing last year's.