Emulsifier Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this egg skillet brings together tender asparagus, burst cherry tomatoes, and a vibrant homemade walnut pesto that you blitz together in minutes. The pesto is built entirely from whole, recognizable ingredients — fresh basil, raw walnuts, garlic, lemon juice, olive oil, and nutritional yeast — so there's no need to scrutinize a store-bought jar for hidden additives or synthetic stabilizers. That matters more than it sounds, because commercial pestos and many jarred sauces routinely sneak in emulsifying agents to extend shelf life and improve texture. Everything here binds naturally, the way good food is supposed to. Eggs are nestled right into the vegetable mixture and cooked in the same skillet, making cleanup minimal and the presentation genuinely beautiful. A scatter of toasted walnuts on top adds crunch and a nutty depth that ties the whole dish together. It's the kind of weeknight dinner that feels a little fancy without requiring much effort at all.
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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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