Gluten Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and loaded with fresh vegetables, this one-pan egg dish is the kind of weeknight dinner (or lazy weekend brunch) that feels far more impressive than the effort it takes. A homemade walnut-basil pesto — blended with nutritional yeast and a squeeze of lemon — brings bold, savory depth without any dairy, and it comes together in a food processor in under a minute. Asparagus and cherry tomatoes cook down in the same skillet until just tender and jammy, then eggs are nestled right into the vegetables and cooked to your preferred doneness with a simple lid-on technique. Toasted walnuts scattered over the top add a satisfying crunch that makes every bite a little more interesting. Because everything is built from whole, naturally grain-free ingredients, there's no swapping or substituting required — this is just how the dish is made. It's the kind of recipe that proves eating without gluten doesn't mean eating without joy, and it's proof that a skillet dinner can be genuinely gorgeous straight from the pan.
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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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