Artificial Flavors Free Pesto-Walnut Egg Skillet with Asparagus
This skillet is the kind of weeknight dinner that looks like you tried way harder than you actually did. Bright asparagus, jammy cherry tomatoes, and perfectly nestled eggs come together in one pan, then get finished with a vibrant homemade pesto that's built entirely from real, whole ingredients — fresh basil, raw walnuts, garlic, lemon juice, and olive oil. That from-scratch approach is exactly what makes this dish so satisfying for anyone trying to avoid the synthetic flavor additives that sneak into store-bought sauces and seasoning blends. Nutritional yeast adds a savory, almost cheesy depth without any processed shortcuts, and a handful of toasted walnuts on top brings a warm, nutty crunch that ties everything together. You control the yolks — runny and glossy or fully set — so it works for however your table likes their eggs. Serve it straight from the skillet with extra pesto on the side and a few torn basil leaves, and it's genuinely hard to believe something this good came together so cleanly.
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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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