Cinnamon Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this egg skillet brings together tender asparagus, blistered cherry tomatoes, and a vibrant homemade basil pesto that comes together in a food processor in under a minute. The pesto leans on nutritional yeast and fresh lemon juice for its savory, tangy depth — no shortcuts, no spice blends, just clean whole ingredients you can trust. For anyone navigating a sensitivity to cinnamon, the challenge is often hidden spice blends lurking in store-bought sauces and seasoning mixes, but every element here is made from scratch so you know exactly what's going in. Toasted walnuts add a warm, nutty crunch on top that makes the whole dish feel finished and restaurant-worthy. The eggs are nestled right into the vegetable mixture and cooked in the same skillet, which means fewer dishes and a beautiful presentation straight from the pan. It works just as well for a lazy weekend brunch as it does for a quick weeknight dinner when you want something nourishing but genuinely craveable.
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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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