Pesto sauce

This is a good recipe for pesto really. It tastes very near the original recipe but is somewhat easier to do. Making this recipy dairy free makes the taste very different from the original recipe unfortunately, but sometimes, you simply do not have a choice, do you?
The pesto can be eaten as a topping to whatever you want, but, of course, the most typical use for pesto is as a sauce for pasta. If you want a gluten free dish, use gluten free pasta. Personally, we use Semper Linguine.

Ingredients

30 grams pine nuts
80 grams basil leaves (I normally use frozen ones, but of course the fresh ones taste more)
2 cloves garlic
1 dl + 1 tablespoon olive oil
2 tablespoons salted pasta water
1/2 teaspoon salt

If you cannot eat dairy, just leave out the parmesan. Otherwise add
75 grams grated parmesan
If you want to be little posh, you can substitute a little of the grated parmesan on pasta with some shaved parmesan as a decoration

Instructions
Just mix everything together. If someone in the family cannot eat dairy, wait to mix the parmesan until the end or leave the parmesan out altogether. Note though that the taste will not be great then.... :/

Quinoa pie crust (egg free and dairy free)

Ingredients
Crust
1 tablespoon chia seeds
3 tablespoons water
4dl cooked quinoa
2dl almond flour
1dl potato flour
50gr milk free margarine
If you can eat eggs and milk/lactose, see the regular recipe.

Instructions
Warm up the oven at 200degrees Celsius.
Put the chia seeds and the water in the mixer and let it be there for some 15 minutes.
Add remaining ingredients in a mixer and distribute it in a pie dish.
Bake the pie crust for 15 minutes.
Use your preferred filling and bake it again for about 40 mins or so depending on the filling.