I make a lot of pesto. I've used both. I prefer the FP. I do about 4 cups of "greens" each batch. I put the nuts and garlic in first, pulse that, add the greens, and then drizzle the oil in, adding the cheese last. I don't use pine nuts EVER -- deathly allergic. I cannot buy pesto because of this allergy (discovered it making pesto with pine nuts). I use almonds, walnuts, filberts, pistachio, cashews, pecans, peanuts--whatever nuts I have on hand or I can get on special. Sometimes I toast them, sometimes not. I like Swiss Chard with pecans, filberts, or walnuts. I like coriander with almonds or pistachio. Spinach with almonds.
I also use other things than basil (although, I always use some basil --I prefer the Greek basil if I'm not using basil for 100% of it). Some of the other greens I've used include Swiss Chard, coriander, parsley, and spinach. I keep meaning to use peas, but we generally eat them before I remember. I find Swiss Chard pesto is a great way to preserve the Swiss Chard harvest. Because I use mature SC, I do blanch it first for about 1-1/2 minutes. I've also used other cheeses other than parm.