Barley Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and packed with texture, this egg skillet is the kind of weeknight dinner that feels far more impressive than the effort it takes. Tender asparagus and burst cherry tomatoes form the base, while eggs are nestled right into the vegetables and cooked to your preferred doneness — runny and silky or fully set, your call. The homemade walnut-basil pesto comes together in a food processor in under a minute and brings a punchy, garlicky richness that ties everything together beautifully. Toasted walnuts scattered over the top add a satisfying crunch that plays perfectly against the jammy tomatoes and soft eggs. For anyone navigating grain sensitivities, this skillet is naturally free of barley and any grain-based thickeners — every ingredient is straightforward and easy to verify. Nutritional yeast gives the pesto a subtle savory depth without any dairy, so the whole dish stays clean and unfussy. Serve it straight from the pan with extra pesto on the side and a few fresh basil leaves for a meal that looks like it came from a restaurant brunch menu.
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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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