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.
Yield: 4 servings.