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Prepare pasta according to directions. Drain, reserving some of the pasta water, and place pasta in a bowl or return to pot.
While pasta is cooking, pulse the basil, parsley, and garlic in a food processor until minced. Add in the olives, tomatoes, lemon juice, olive oil, and almonds. Continue to until pesto is well combined, adding a bit more olive oil (or pasta water) if needed to pulse everything together.
Add to pasta and toss, adding a splash or two of pasta water until the pasta is coated.
In a dry skillet over medium heat, toast breadcrumbs in olive oil until lightly browning. Sprinkle on top of pasta and serve with extra herbs for garnish.