Are there really no tested recipes for using fresh basil in a pressure canned tomato sauce?

I feel like I've searched all the key words online and on this forum and I'm not satisfied with what I've found. I saw the recipe on the Georgia extension website that has bell peppers and mushrooms but surely it's more common to use fresh basil than mushrooms, right? Somewhere I read that you can submit a recipe to an extension office and they will test it for a fee: has no one ever asked for a safe recipe with fresh basil? Or are leaves really so much more risky than zucchini and carrots that we can't safely use any at all?

Is the AI bot right? Are my only safe options for using herbs in spaghetti sauce - even with a pressure canner - to use dried herbs OR completely strain out all fresh plant matter before putting the liquid into jars for pressure canning OR wait and add them fresh after opening the sealed jars???