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Spaghetti with Parsley Pesto

['1 pound spaghetti', 'Kosher salt', '1/2 cup unsalted, roasted almonds', '4 cups (packed) fresh flat-leaf parsley leaves', '3/4 cup chopped fresh chives', '3/4 cup extra-virgin olive oil', '1/2 cup finely grated Parmesan', 'Freshly ground black pepper']

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

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