Anti Inflammatory Pesto-Walnut Egg Skillet with Asparagus
This skillet is the kind of weeknight dinner that looks impressive but comes together in under 30 minutes, making it an easy win for two. Tender asparagus, burst cherry tomatoes, and four eggs nestled right into the vegetables create a meal that's as satisfying as it is vibrant. The real star is the homemade walnut-basil pesto — blended with extra-virgin olive oil, nutritional yeast, and a squeeze of fresh lemon — which gets spooned over everything at the end for a bright, herbaceous finish. Walnuts pull double duty here, blended into the pesto and toasted separately for a little crunch on top, and they're one of the most well-regarded ingredients for supporting a low-inflammation lifestyle. Olive oil, fresh basil, asparagus, and cherry tomatoes round out a lineup that reads like a greatest-hits list of whole, minimally processed foods. A pinch of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the fresh flavors. Serve it straight from the skillet with extra pesto on the side and you've got a genuinely nourishing meal that doesn't taste like a compromise.
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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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