If you feel adventurous, you can use a mortar as I did, the result will be a little more « rustic » (fancy word for less homogeneous).
Roasted walnut and spinach pesto
40 g spinach
50 g olive oil
25 g almond meal
45 g walnuts
8 cL lemon juice
salt, to taste
pepper, to taste
Roast the walnuts in a pan or in the oven until they turn brown.
Process all the ingredients in a blender until smooth.