Preheat oven to 350 F. and lay almonds on baking sheet. Bake for about 5 - 10 minutes. Remove from the oven and cool off.
Place almonds, basil leaves, spinach leaves, Parmigiano Reggiano and garlic into food processor. Pulse on low speed and blend. In the end add olive oil. If the pesto will be to dry, add a little more olive oil. Store pesto in jars. Refrigerate.