Chicken Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this egg skillet is the kind of weeknight dinner that feels far more impressive than the effort it takes. Tender asparagus and burst cherry tomatoes form the base, while eggs are nestled right into the vegetables and cooked to your preferred doneness — runny and luscious or fully set, your call. The real star is the homemade walnut-basil pesto, blended with nutritional yeast and a squeeze of lemon for a sauce that's vibrant and a little nutty without any dairy. Toasted walnuts scattered over the top add a satisfying crunch that plays beautifully against the silky eggs and jammy tomatoes. Everything comes together in a single skillet, which means minimal cleanup and maximum flavor. It's a naturally poultry-free meal that doesn't ask you to compromise on richness or substance — just fresh ingredients doing exactly what they're supposed to do.
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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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