To make the pesto blend walnuts, basil, green onion, juice of one lemon, pinch of salt and pepper in a food processor or blender. Pulse until the herbs are finely minced. Then add the 1/2 cup olive oil. Process until desired texture.

To make the shrimp heat a large skillet on medium high with olive oil. Season shrimp with salt, and saute for about 3 minutes, or until cooked but still tender. Stir in 3 tablespoons of the Basil Walnut Pesto and cook for an additional 2-3 minutes. Remove the shrimp from heat, and stir in the remaining 1 tablespoon of the pesto. Serve with fresh squeezed lemon juice and julienned basil leaves.