Mixed Nut Loaves and Lessons Learned

I bought an enormous amount of hazelnuts last week with the intention of doing a double batch of hazelnut and currant loaves over the weekend. Not long after the nuts went into the oven to toast up, I got a call from my brother, forgot to set the timer, we had a nice leisurely catch up and...well, you know how this story goes. While I do not recommend burning $18 worth of nuts, I do recommend creativity in troubleshooting and using what you have on hand. I made good use of what was lingering in my pantry--some walnuts, pistachios, and slivered almonds and I'm quite pleased with the results, although I wish each bite had just a bit more nut! Truth be told, I probably would not have even thought to incorporate pistachios into my loaf had I not put myself in a sort of bind. Once I did, I got really hung up on the idea of invoking some baklava flavors, so one loaf has quite a bit (~55 g) of local clover honey mixed in. I did notice that loaf did not get quite the same rise as my mixed nut and currant ones, but that can also be attributed to the fact that I used a bit less leaven and not necessarily the added weight or moisture of the honey? I'm not quite sure.

I'm traveling up to Vermont in two weeks and have requests for 2 savory loaves. I'm thinking of doing a sun dried tomato and parmesan loaf, which seems simple enough, but am also tampering with the idea of a spinach pesto loaf. Has anyone had good luck incorporating pestos into their Tartine-method sourdoughs? And, if so, could you point me in the direction of a good recipe? I'm more worried about oxidation than anything else. No one likes a swamp-colored loaf. 

Happy baking and Sunday to all! :)