Camelina pesto pasta with shrimp

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OK, so you already know that camelina oil is a healthy alternative to regular vegetable oil, that it has a unique flavour and that it's made in Canada; but how many different ways have you tried to use it? If you're only using it in salads, then you're missing out. Use it in pesto as a substitute for olive oil.

1/2 cup toasted cashews
2 handfuls basil
3 cloves garlic
1/2 cup grated parmesan
2 tbsp lemon juice
1 cup Three Farmers camelina oil, plus 1 tbsp to coat shrimp
1 lb linguini noodles
1/2 cup vegetable stock or milk
12 shrimp, cleaned
salt and pepper, to taste

In a dry pan over medium-high heat, toast the cashews until lightly browned.

In a food processor, add basil, garlic, cashews, cheese, and lemon juice, and puree together. While processing, drizzle the camelina oil slowly.

Bring a large pot of lightly salted water to a boil over high heat and preheat the grill. Cook pasta as per instructions on the package for desired doneness. 

Toss shrimp in 1 tbsp of camelina oil. 

In a saucepan over medium heat, heat 1⁄2 cup of pesto and 1⁄2 cup of vegetable stock or milk. Whisk together and simmer to reduce slightly.

Place shrimp on the grill and cook for about 3 minutes on each side.

Once the pasta is cooked, strain it and toss it into the saucepan with the pesto.

Stir, season with salt and pepper.

Put the leftover pesto into ice cube trays and freeze them into small portions for future use.

4 servings