Gelatin Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and packed with garden-fresh flavor, this egg skillet is the kind of weeknight dinner that feels far more impressive than the effort required. Asparagus and cherry tomatoes get a quick sear until tender and jammy, then eggs are nestled right into the vegetables and cooked to your preferred doneness — runny yolks or fully set, the choice is yours. The real star is the homemade walnut pesto, blitzed together with fresh basil, garlic, lemon juice, and nutritional yeast for a dairy-free, deeply savory sauce that ties everything together beautifully. Every component here is naturally free from animal-derived gelling agents, so there's nothing to scrutinize on a label or swap out — just whole, straightforward ingredients doing all the work. Toasted walnuts scattered over the top add a warm, nutty crunch that plays perfectly against the silky eggs and bright pesto. It comes together in one skillet, which means minimal cleanup and maximum satisfaction. Serve it straight from the pan with extra pesto on the side and a few torn basil leaves for a meal that looks like it came from a restaurant brunch menu.
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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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