Basil & Almond Pesto

1 bunch basil
1 red chilli
3 tbsp flaxseed oil
1/2 cup dry roasted almonds
2 cm square fresh ginger
Pinch salt
Cracked pepper to taste
1 tsp honey
1/4 cup green tea
Juice 1 lemon

In food processor add basil, chilli, ginger, lemon juice and flaxseed oil and process until combined, add honey, green tea, salt, pepper and almonds and blend until all chopped and combined to the consistency you like. Store in a jar or airtight tuppaware in the fridge for up to 2 weeks.
You can use cashews or pine nuts in place of the almonds if you prefer and also add some spinach or rocket instead of 1/2 the basil if you like.