Cook the spaghetti according to the instructions on pack.
Add basil and mint leaves into a food processor along with garlic, almonds, parmesan (optional), oil and almond drink. Whizz on high speed to a smooth, thick paste. Add to a saucepan and keep warm over low heat.
keep 1 cup (250ml) of the pasta water and add to the pesto, stir through. Drain spaghetti, add to the pasta sauce, coat well and serve hot with extra freshly ground black pepper, flaked almonds and baby herbs, drizzle with extra virgin olive oil (optional).