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Preheat oven to 400 degrees. Place spinach, almonds, garlic and cheese (if using), in blender or food processor. Process on low while slowly drizzling in 4 Tbsp oil. Season with lemon juice and pinch sea salt and pepper; set aside. In small bowl, toss sunchokes along with remaining oil and pinch sea salt. Spread evenly in single layer on lightly oiled baking sheet. Bake 15-25 minutes until dried and golden brown, turning once. Serve in bowl alongside spinach pesto.