1. Arrange the pine nuts and almonds in a baking tray and lightly toast them at 200ºC for 10 minutes.
2. Bind the basil, toasted pine nuts, almonds, garlic, half a teaspoon of salt and 1/4 teaspoon of pepper in a food processor. Add the olive gradually and pulse in until you get a sauce with an oozy consistency.
3.Transfer the pesto sauce in a large bowl, add the parmesan and some more salt and pepper. Mix well. Cook the spaghetti in a large pan of salted water for 7-8 minutes, drain them but toss them in the pesto sauce with droplets of their cooking water. Serve straight away.