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Great question! Personally, I use whatever nuts I feel would work best with other flavors in the intended dish, though I prefer pistachios (not always cheap either, but bear with me), hazelnuts (ditto), cashews, peanuts, pumpkin seeds/pepitas, walnuts (pairs well with mushrooms, red meat [pork is a red meat, FYI], grilled veg, and similar low-tone flavors), etc.

Don't forget, you can simply chuck 'em into the processor raw, or chop them by hand to your desired granularity, but also, here's a fun bit:

You can quick toast them whole beforehand (in a dry skillet on med/high [depending on the nuts], and be sure to keep them gently moving at all times [focus on browning w/o any char —carbon can easily dominate the palate], them spread them out in a single layer on an elevated surface to cool to preserve the oils [pastry paper is fine, but nothing absorbent or it'll rob them of flavor you just improved them with]),

Personally, I feel that it's more important to allow yourself to explore what's available to you locally, and see what you can enjoy on your budget — instead of being told what's "proper" by whatever so-called expert from a cookbook/show/clip.

Food is not only fun AF, but can literally bring people together across all manner of barriers, differences in backgrounds, etc. Let yourself get into it, and have fun! Then, share your newfound freedom and expression with those you cherish. Feed your people, and inspire them to find similar freedom in their lives, too! 🥰👩🏻‍🍳🌈