Carrageenan 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 — vibrant asparagus, burst cherry tomatoes, and perfectly cooked eggs all nestled together in one pan. The homemade walnut pesto is the real star, blending fresh basil, lemon juice, garlic, and nutritional yeast into something bright and deeply savory. Because everything here is made from whole, recognizable ingredients, you sidestep the concern that comes with store-bought sauces and condiments, which often sneak in additives you'd rather avoid. Carrageenan tends to hide in dairy-based products and processed dressings, but this recipe builds its richness entirely from olive oil, walnuts, and eggs — no shortcuts needed. Toasting the reserved walnuts in a dry pan before scattering them over the top adds a nutty crunch that makes every bite a little more interesting. The eggs cook gently in wells pressed into the vegetables, so you can pull them at exactly the doneness you like, whether that's a jammy yolk or fully set. Serve it straight from the skillet with extra pesto on the side and a handful of fresh basil, and dinner is done.
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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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