Cilantro pesto, parsley pesto, basil pesto....all great, and yes, understand that 'pesto' is not perfect to use for at least two of these, but so what?
When I make these, I tend to keep it as simple as possible: olive oil, little salt and pepper, the greens. Other stuff I add as the situation calls (for maximum versatility)..though I do make most of the basil pesto with oil, garlic, handful of walnuts, salt and pepper, and some red pepper flakes (because it is good to not have to work too hard at times).