Dairy Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and packed with color, this egg skillet is the kind of weeknight dinner — or lazy weekend brunch — that feels far more impressive than the effort required. The homemade pesto is the real star here, built on fresh basil, raw walnuts, garlic, and nutritional yeast in place of the usual parmesan, giving it that savory, umami-rich depth without a drop of dairy. It's the kind of swap that doesn't feel like a compromise at all. Tender asparagus and burst cherry tomatoes form the base, with a gentle kick from red pepper flakes, and the eggs are nestled right into the vegetables and cooked to your preferred doneness — runny or fully set, both work beautifully. Toasted walnuts scattered over the top add a warm, nutty crunch that ties everything together. The whole thing comes together in one skillet, which means less cleanup and more time enjoying it straight from the pan with extra pesto on the side.
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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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