I've made the cilantro pesto, minus the nuts, many times and I like to mix it with some sour cream. Makes such an excellent sauce for nachos!!!

I make a simpler version of parsley pesto - no measuring, just parsley, walnuts, parm, and olive oil - and I've grown prefer it to the average basil pesto. It just has a fresh taste and a simplicity that I love. Now...I do think that the BEST basil pesto with the highest quality ingredients would be better than the BEST parley pesto, but for a typical weeknight and budget? I'll take parsley any day.

I loved the unusual Arugula (and garlic!) pesto at The Stinking Rose in San Fran. I believe the have a cookbook, which may have the recipe?

I make a radish leaf and hazelnut pesto that's fannnntastic. I love mixing & matching various greens, nuts, and hard cheeses to come up with interesting pesto combinations.

This is my favorite cilantro pesto recipe, it's from Megan Telpner and is Asian inspired. It has a great gingery bite and a hot tinge after I add a dash of frank's hot sauce. It goes great on fish, soba noodles, steamed veg, whatever. Also I make double batch and freeze it in ice cubes. Great for a quick dinner during the week.

http://meghantelpnerblog.com/2008/12/28/make-love-with-cilantro/

I love cilantro pesto! I always forget about it though, so thanks for the reminder!

I will have to remember to try cilantro pesto! I rarely buy cilantro anymore because it's so delicate that most of the bunch goes bad long before I finish using it. Once in pesto, does it keep as well as basil pesto (in the fridge, or for longer in the freezer)??

Another fan of arugula pesto here.

I'm a huge fan of making pesto with arugula (or a half-arugula and half-basil mix). When I was getting huge bags of very peppery arugula every week from my CSA farm a few years back, it was a great way to use it up and made a fantastic pizza base.

Arugula pesto is wonderful stuff - and I agree with ranyart that it makes fantastic pizza. I put canned organic garbanzo beans in mine, which mellows out the flavor while adding a pleasant nutty taste, as well as a boost of protein and fiber. :)

http://inmykitchengarden.blogspot.com/2006/05/arugula-pesto-takes-over-kitchen.html

Farmgirl---I made your arugula pesto with the garbanzos beans last season and indeed, it was delicious and I now make it regularly........

I'm a big fan of the tomato-almond pesto found here: http://smittenkitchen.com/2010/09/linguine-with-tomato-almond-pesto/

I made a pretty awesome corn pesto the other night from Epicurious. It was even better as leftovers.

I also make a spinach-walnut pesto from The Frog Commissary Cookbook which can also be stored in the fridge or freezer with a thin layer of olive oil on top.

I recently made a dandelion green pesto that gives a bit of a kick.

In our house, garlic scape pesto is the way to go. It's something we look forward to every year - the ultimate seasonal treat, since at least where I live, garlic scapes are only available at the markets for a short time in the spring/summer.

I recently made the Thyme Pesto from Food 52, and I liked it even more than a basil pesto.

http://www.food52.com/recipes/5014_grilled_bread_with_thyme_pesto_and_preserved_lemon_cream

I make a very loose cilantro pesto and serve it on top of hummus (make a well/pesto on top) and it's awesome. Love it w/sliced cucumbers vs. pita.

Try Sage/Walnut pesto (plus parsley to fill it out)

I'd made this sage pesto that I loved, earlier s year. Albeit, truth be told, it should be called a herb pesto, more than sage in there.
http://bit.ly/nkaLww

I make a nasturtium pesto using the leaves and fresh seed pods. You can used nuts, parmesan depending on preference/allergies etc. Works nicely, and also used on a sandwich.