Almond Free Pesto-Walnut Egg Skillet with Asparagus
This skillet is the kind of weeknight dinner that looks far more impressive than the effort it requires — vibrant asparagus, burst cherry tomatoes, and perfectly cooked eggs all nestled together in one pan. The homemade pesto is built on fresh basil, raw walnuts, garlic, nutritional yeast, and lemon juice, giving it a bright, savory depth without any dairy. Walnuts do the heavy lifting here in place of pine nuts or almonds, so anyone avoiding tree nuts in the almond family can dig in with confidence — just double-check your other pantry staples are sourced safely. A handful of those same walnuts gets toasted separately and scattered on top for a satisfying crunch that ties the whole dish together. The eggs are cracked right into wells in the vegetable mixture and cooked covered, so you can dial in the yolk exactly how you like it — silky and runny or fully set. Everything comes together in a single skillet, which means minimal cleanup and maximum flavor on the table fast.
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Learn more →Ingredients
2 servings
For the pesto
- 1 cup fresh basil leaves, packed
- ⅓ cup raw walnuts, divided
- 1 small garlic clove
- ¼ cup extra-virgin olive oil
- 2 tbsp nutritional yeast
- ¼ tsp salt
- 1 tbsp fresh lemon juice
For the skillet
- 1 tbsp extra-virgin olive oil
- 1 bunch asparagus (about 12 oz), woody ends snapped off, cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- ¼ tsp red pepper flakes
- salt and pepper, to taste
- 4 large eggs
For serving
- fresh basil leaves, for serving (optional)
Instructions
- 1
Make the pesto: combine the basil, 1/4 cup of the walnuts, garlic, nutritional yeast, lemon juice, and salt in a food processor. Pulse 5–6 times until coarsely chopped. With the machine running, drizzle in the 1/4 cup olive oil and process until the pesto is smooth but still has some texture, about 30 seconds. Set aside.
- 2
Toast the remaining walnuts: add the reserved walnuts (about 1 tbsp plus 1 tsp) to a dry 12-inch skillet over medium heat and cook, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a small plate and set aside.
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