Foodies! herb and cheese pairings for pesto!

[sprite]

Me and my not-very-accurate-thanks-Covid nose are going to make pesto this week.
I'd appreciate any opinions on flavour combos, as I want something nice but am not very good at distinguishing flavours. (Partner just likes anything that he didn't have to prepare. Not great for critical feedback!)

What do you think of these? would you add or omit anything?

Thai Basil, with pistachios or cashews, coconut oil, crispy chili oil--anything else that would go well? Fish oil? Garlic?
This one will get chucked into stir fries as instant flavour.

These others will be used for salad dressing, or added into pasta bakes.

Rosemary
olive oil, garlic
walnuts or hazel nuts?
pecorino or parmesan cheese?

Sage
olive oil, garlic
walnuts or hazel nuts?
pecorino or parmesan cheese?

Chives
olive oil, garlic
walnuts or hazel nuts?
pecorino or parmesan cheese?

[sophie]

I’d be careful on the sage as it can overpower. I use basil with cilantro often.. and pistachio nuts are good with that combo but I like pistachio with anything. A bit of lemon zest can also add some zing.

[sophie]

And too late in the season.. but this spring I made pesto with garlic scapes and Parmesan.. no basil but parsley. It was omg!! Good!!

[sprite]

I made the sage last year, but can't remember if it was walnut or pistachio. I use it when doing pork belly, or sometimes with roasted potatoes. I love the smell.

[tucano]

They all sound delicious to me, but I've never made my own pesto.

I also like the Sacla red pesto, which I think is made with sundried tomatoes. Seems like that would be messy to make your own version of though.

[sprite]

I roast the nuts in a frying pan for one minute, chop the leaves, then dump everything in a bowl and use one of those whizzy sticks.
Then I bung it into the freezer in small pots.
Probably missing some super important Italian Nonna step, but we like it.

[Liiisa]

That sounds great. I didn't express an opinion about your original question because they all sound good.