Brazil Nut Free Pesto-Walnut Egg Skillet with Asparagus
This skillet is the kind of weeknight dinner that looks far more impressive than the effort it requires. Tender asparagus, burst cherry tomatoes, and perfectly cooked eggs all come together in one pan, then get finished with a bright, herby walnut pesto that ties everything together beautifully. The pesto itself is made from scratch in a food processor — fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast — so you know exactly what's going into it with zero guesswork about hidden ingredients. A handful of toasted walnuts scattered over the top adds a satisfying crunch and a nutty depth that makes every bite feel intentional. The eggs are nestled right into wells in the vegetable mixture and cooked covered, so you can dial in the yolk exactly how you like it — silky and runny or fully set. Every ingredient in this recipe is straightforward and easy to source, which means no label-scanning stress and no compromises on flavor. Serve it straight from the skillet with extra pesto on the side and a few fresh basil leaves for a dish that genuinely earns its place in the regular rotation.
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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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