Coconut 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 a colorful base, while eggs are nestled right into the vegetables and cooked to your preferred doneness — runny yolks or fully set, your call. The real star is the homemade walnut pesto, blended with fresh basil, garlic, lemon juice, and nutritional yeast for a rich, savory sauce that comes together in minutes. Every component here is straightforward and plant-forward, so there's no need to scan labels for hidden additives or worry about unexpected ingredients sneaking in. Toasted walnuts scattered over the top add a warm, nutty crunch that ties the whole dish together beautifully. Serve it straight from the skillet with extra pesto on the side and a few fresh basil leaves, and it's genuinely hard to believe how little fuss was involved.
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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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