Spinach and Arugula Pesto

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1 pound fresh spinach, washed and trimmed

1 bunch fresh arugula, washed and trimmed

3 garlic cloves, roughly chopped

1/4 teaspoon salt

1/2 cup walnut pieces, toasted

1/2 cup grated Pecorino Romano

1/2 lemon, juiced

2 tablespoons water

1/3 cup extra-virgin olive oil