Cashew Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this egg skillet brings together tender asparagus, burst cherry tomatoes, and jammy eggs in one pan — all finished with a vibrant walnut-basil pesto that ties everything together. The pesto skips the pine nuts entirely, leaning on raw walnuts instead for that rich, nutty depth, which means it's naturally free from cashews without any substitutions or workarounds required. Nutritional yeast steps in for a savory, cheesy note, so the sauce tastes indulgent even though it's completely dairy-free. A handful of those same walnuts get toasted in the skillet and scattered over the top, adding a satisfying crunch against the silky egg yolks. The whole thing comes together in one pan, which makes cleanup as easy as the cooking itself. It works equally well as a lazy weekend brunch or a quick weeknight dinner when you want something that feels a little special without much effort. Serve it straight from the skillet with extra pesto on the side and a few fresh basil leaves for a finish that looks as good as it tastes.
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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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