BHA & BHT Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this egg skillet is the kind of weeknight dinner that feels far more impressive than the effort it takes. The homemade walnut pesto is the real star — blitzed together from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast, it's vibrant and clean with zero reliance on processed shortcuts that often sneak in synthetic preservatives like BHA and BHT. Making your own pesto from scratch means you know exactly what's going in the pan, which is genuinely hard to guarantee with jarred versions lining grocery store shelves. The asparagus gets a quick sear until just tender, the cherry tomatoes soften and burst into something almost jammy, and then the eggs are nestled right into those vegetables and cooked to your liking — runny or fully set, your call. Toasted walnuts scattered over the top add a warm, nutty crunch that ties everything together beautifully. It all comes together in one skillet, which means less cleanup and more time enjoying a meal that's as wholesome as it is delicious.
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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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