Bring a large pot of salted water to a boil and cook the spaghetti according to package directions. Reserve 1/2 cup of pasta water before draining.

In a food processor, combine the chopped chives, garlic cloves, parmesan cheese, pine nuts, and salt. Pulse until coarsely ground.

With the food processor running, slowly drizzle in the olive oil until the mixture reaches a smooth, spreadable consistency.

Toss the freshly cooked spaghetti with the blended herb mixture, adding a splash of reserved pasta water if needed to thin the sauce. Serve immediately.