Ginger Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this egg skillet is the kind of weeknight dinner — or lazy weekend brunch — that looks far more impressive than the effort it takes. A vibrant homemade pesto made from fresh basil, raw walnuts, garlic, and a squeeze of lemon ties the whole dish together, spooned generously over jammy eggs nestled into a bed of tender asparagus and burst cherry tomatoes. The toasted walnuts scattered on top add a warm, nutty crunch that makes every bite a little more interesting. Because everything is built from whole, straightforward ingredients, there's no need to scan labels or second-guess spice blends for hidden additives — what you see in the pan is exactly what you get. Nutritional yeast gives the pesto a subtle savory depth without any dairy, and the red pepper flakes bring just enough gentle heat to keep things lively. Cook the eggs to your liking — runny yolks that bleed into the pesto are genuinely spectacular, but fully set works just as well if that's your preference. Serve it straight from the skillet with extra basil and you've got a meal that feels restaurant-worthy with almost no fuss.
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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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