Citric Acid Free Pesto-Walnut Egg Skillet with Asparagus

This skillet is a vibrant, satisfying one-pan meal that layers herby homemade pesto, tender asparagus, burst cherry tomatoes, and perfectly cooked eggs into something that feels both effortless and impressive. The pesto comes together in a food processor with fresh basil, raw walnuts, garlic, nutritional yeast, and olive oil — no parmesan, no jarred shortcuts, just clean, bright flavor you control entirely. For anyone navigating a citric acid sensitivity, that kind of from-scratch approach matters, since store-bought pestos and pre-made sauces are common culprits for hidden additives. The lemon juice here is the only acidic element, and it's a whole, natural ingredient rather than a processed derivative — straightforward and easy to account for. Toasted walnuts add a warm, nutty crunch on top that takes the whole dish up a notch, and the red pepper flakes give it just enough heat to keep things interesting. The eggs are nestled right into the vegetable mixture and cooked in the same skillet, so cleanup is minimal and the whole thing comes together in one cohesive, colorful pan. It's the kind of weeknight dinner that looks like you put in way more effort than you actually did.

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