Artificial Food Coloring Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and built entirely from whole ingredients, this egg skillet is the kind of weeknight dinner that feels far more impressive than the effort it takes. The homemade pesto comes together in a food processor using fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast — nothing from a jar, nothing with a suspicious ingredient list. That matters more than it might seem, since store-bought pestos and many jarred sauces quietly sneak in dyes or additives that have no business being in a simple basil sauce. Here, every component is exactly what it looks like: vegetables, eggs, olive oil, and real food. Asparagus and cherry tomatoes cook down in the same skillet until tender and jammy, then eggs are nestled right into the mix and cooked to your preferred doneness. Toasted walnuts go on at the end for a satisfying crunch that ties the whole thing together. It's a genuinely colorful plate — just colored by tomatoes, fresh herbs, and golden yolks rather than anything artificial.
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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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