Beef Free Pesto-Walnut Egg Skillet with Asparagus
This vibrant skillet is pure vegetable-forward comfort — bright asparagus, jammy cherry tomatoes, and perfectly nestled eggs all finished with a bold, herby walnut pesto that ties everything together. The homemade pesto is built from fresh basil, raw walnuts, garlic, nutritional yeast, and lemon juice, giving it a savory, slightly nutty depth without any dairy. Toasting a handful of walnuts separately and scattering them over the top at the end adds a satisfying crunch that makes every bite more interesting. The eggs are cooked right in the vegetable mixture — just nestle them into little wells, cover the pan, and let the steam do the work — so cleanup stays minimal and the whole thing comes together in one skillet. A pinch of red pepper flakes woven through the tomatoes gives the dish just enough heat to keep things lively without overwhelming the fresh flavors. It's the kind of meal that feels impressive enough for a weekend brunch but is genuinely easy enough for a weeknight dinner when you want something nourishing and 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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