Chestnut Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this egg skillet is the kind of weeknight dinner that looks far more impressive than the effort it requires. A vibrant homemade basil pesto — built with raw walnuts, fresh lemon juice, and nutritional yeast — gets spooned over jammy cherry tomatoes, tender asparagus, and perfectly cooked eggs, all finished in a single pan. The whole thing comes together with straightforward, whole-food ingredients, so there's no need to scrutinize labels for hidden additives or unexpected tree nut blends. Chestnut in particular has a sneaky way of showing up in specialty pestos and seasonal sauces, but every component here is transparent and easy to source. Toasted walnuts scattered over the top add a warm, nutty crunch that plays beautifully against the silky yolks and bright green vegetables. You can pull the eggs at a runny, saucy stage or let them cook through completely — either way, the skillet goes straight to the table and feeds a crowd without a single extra dish to wash.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!