Place the basil, spinach, garlic, sea salt, olive oil and almonds in the bowl of a food processor. Pulse until well blended. Add the parmesan cheese and pulse again quickly just to combine. Taste for seasoning and adjust as necessary.
Use immediately, or pour into a glass storage jar and cover with a piece of plastic wrap -- press the plastic onto the surface of the pesto so it doesn't discolor or form a skin. Seal the jar with the lid and refrigerate for up to one week.
Notes
To toast almonds, heat the oven to 325°. Place the almonds on a sheet pan in a single layer and bake for 10 minutes. Stir the nuts and cook for an additional 4-6 minutes or until the nuts are fragrant and golden. Let the almonds cool to room temperature before using in the recipe.