Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Homemade protein pasta with basil-camelina pesto

Written by Chantal Van Winden


Posted on September 01 2023

Preparation: 50 minutes | Cooking time: 7 minutes | Servings: 3 servings



2 cups (500 ml) plain Greek yogurt

2 cups (500 ml) white flour

1 pinch of salt

1 drizzle of virgin camelina oil Signed Caméline


3 cloves of garlic

1/4 cup (60 ml) grated Parmesan

3 tbsp. tablespoon (45 ml) roasted camelina seeds Signé Caméline

2 cups (500 ml) fresh basil, chopped

3 tbsp. tablespoon (45 ml) of virgin camelina oil Signé Caméline

1 lemon (zest & juice)

Salt and pepper (to taste)


2 tbsp. tbsp (30 ml) parmesan, cut into ribbons

1 C. tbsp (15 ml) dried pepper flakes

10 fresh basil leaves

2 tbsp. tablespoon (30 ml) roasted camelina oil Signé Caméline


  1. For the pasta: in a bowl, put the yogurt and flour. Add a pinch of salt and a drizzle of oil. Mix well to make a paste.
  2. On a floured work surface, transfer the dough. Knead for 5 minutes, adding additional flour to prevent the dough from sticking to your hands.
  3. Make large rolls with the dough and cut into large pieces (similar to gnocchi). To book.
  4. For the pesto, combine all the ingredients in a pestle-mortar or food processor. Season with salt and pepper and puree to make a pesto (rustic or smooth).
  5. In a pot of boiling salted water, cook the pasta for about 3 minutes, or until it rises to the surface. Collect 1/2 cup (125 ml) of the pasta cooking water using a cup.
  6. In a pan over medium heat, add the pesto. Cook for 2 minutes, before adding the pasta and cooking water. Continue cooking for 2 minutes.
  7. Serve the basil-camelina pesto pasta with the garnishes.


Camelina seeds in pesto are a great substitute for pine nuts. They bring a good herbaceous taste to our preparation and enhance the taste of basil. Also, their gelling effect gives a consistent and creamy result.



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