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linguine with basil walnut pesto, arugula, and shrimp

I don’t know about you, but I can eat pesto on just about ANYTHING! Pizza, grain bowls, salads, side dishes – everything tastes good with this nutritious sauce. Another thing I love about pesto? It’s SO easy to make at home, and you can easily switch up the ingredients. Today I’m sharing a delicious Basil Walnut Pesto Linguine pasta, served with shrimp and arugula. You will love this simple, healthy, and 30-minute weeknight dinner!

Do note that this recipe can be made gluten-free by choosing a gluten-free pasta. The original recipe is also dairy-free, but you can always choose to top with freshly-grated parmesan as desired. If you wish to keep this completely vegan, simply omit the shrimp and serve alongside a plant-based protein.

basil walnut pesto (vegan, no cheese)

How To Make Basil Walnut Pesto

Traditional pesto is made with basil, pine nuts, olive oil, garlic, and parmesan cheese. That said, making pesto at home opens up the doors to so much ingredient experimentation! For instance, you can add different types of leafy greens, nuts or seeds, or make a dairy-free version using nutritional yeast. To make this Basil Walnut Pesto, I simply took my go-to Vegan Hemp Seed Pesto recipe, and swapped out the hemp seeds for walnuts instead!

All you need to do is add fresh basil leaves, walnuts, nutritional yeast, olive oil, garlic, and salt into a food processor. Then, pulse until a smooth mixture forms. If you wish to thin it out a little, add a tiny bit of water or extra olive oil. Easy, right?!

basil walnut pesto (vegan, no cheese)

Basil Nutrition Facts

This green herb is rich in nutrients like vitamin C, A, K, B6, calcium, magnesium, potassium, and iron. Despite being nutritious, most recipes only call for a small amount of herbs. This means that you’re only getting a small amount of those nutrients. However, this pesto recipe packs in 2 cups of fresh basil, making it a pretty good source of those micronutrients! Basil is also a source of antioxidants called flavonoids.

Walnut Nutrition Facts

Walnuts are rich in heart-healthy unsaturated fats, including omega-3s. In fact, walnuts are the only nut that contains significant amounts of ALA, the precursor to the long-chain omega-3 fatty acids EPA and DHA. Omega-3 is anti-inflammatory and highly beneficial for the health of our heart and brain.

Walnuts are also a decent source of protein, as well as micronutrients like vitamin B6, E, folate, copper, phosphorus, and manganese.

linguine with basil walnut pesto and arugula

Shrimp Nutrition Facts

This crustacean is incredibly rich in protein, with a standard 3-ounce or 85-gram serving providing 18 grams of complete protein. Shrimp are also a source of micronutrients like selenium, B12, iron, phosphorus, niacin, zinc, magnesium, and iodine. Like walnuts, they’re also a source of omega-3s!

linguine with basil walnut pesto, arugula, and shrimp

Want More Pesto Recipes?

You’ll love some of these favourites:

If you give this Basil Walnut Pesto Linguine with Shrimp a try, let me know by leaving a comment and star rating below! Be sure to follow along on Instagram and Pinterest for more simple, healthy recipe ideas.

Get the Recipe: Basil Walnut Pesto Linguine With Shrimp

Summer pasta at its finest. This basil walnut pesto linguine is paired with shrimp and arugula. Simple, nutritious, and ready in 30 minutes!
linguine with basil walnut pesto, arugula, and shrimp
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  • Approx. 16 large shrimp
  • 1 Tbsp extra virgin olive oil
  • 1/4 tsp garlic powder
  • Approx. 112 grams linguine, dry (almost 4 ounces; enough for 2)
  • 1-2 large handfuls baby arugula

Basil Walnut Pesto

  • 2 cups basil, fresh
  • 2 cloves garlic
  • 1/3 cup walnuts
  • 1/3 cup nutritional yeast
  • 1/3 cup extra virgin olive oil
  • Salt + pepper, to taste


  • If using frozen shrimp, begin by thawing shrimp by placing them in a colander and running cold water over them.
  • While shrimp thaws, make pesto by placing all pesto ingredients into a food processor. Pulse until the pesto sauce forms. If desired, you can thin the pesto out a bit by adding a tiny bit of water or extra olive oil. Adjust seasonings to taste and set aside.
  • Bring a large pot of water to a boil (for pasta). While water boils, remove tails, shells, and veins from shrimp. Rinse and pat dry with a paper towel.
  • Add shrimp to a large bowl with 1 Tbsp olive oil and garlic powder. Toss until shrimp are well-coated.
  • Once water boils, add linguine and cook according to package instructions (about 7-9 minutes).
  • While pasta cooks, heat a large pan over medium-high. Cook shrimp for 1-2 minutes each side, until opaque. Remove from heat.
  • Drain pasta and return to pot. Add pesto and arugula, and stir everything together until well-coated with pesto.
  • Serve pasta in bowls and top with shrimp. Option to top with cracked pepper, a sprinkle of fresh basil, and nutritional yeast or parmesan (if not dairy-free)!


*Leftovers can be kept in the fridge for about 3 days.
*To reheat recipe, add pasta to a large pot/saucepan and warm on low heat, stirring constantly.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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