Breastfeeding Friendly Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and packed with ingredients that genuinely pull their weight during the postpartum period, this skillet is the kind of meal that feels indulgent but comes together in a single pan. Eggs are a go-to source of protein and choline, walnuts bring healthy omega-3 fats, and the asparagus and cherry tomatoes add color, fiber, and a pop of freshness that makes the whole dish feel alive. The homemade walnut-basil pesto is the real star — blended with nutritional yeast and a squeeze of lemon, it's deeply savory without any dairy, and it ties every component together beautifully. Toasting that reserved handful of walnuts in a dry pan before scattering them over the top adds a nutty crunch that makes each bite more interesting. The eggs are nestled right into the vegetables and cooked covered, so you get perfectly set whites with yolks done exactly to your liking — no flipping, no fuss. It's the kind of nourishing, flavor-forward meal you can feel good about eating when your body is doing a lot of hard work, and it's satisfying enough that you won't be hunting for a snack an hour later.
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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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