Gut Friendly Pesto-Walnut Egg Skillet with Asparagus
Bright, veggie-forward, and built around whole ingredients your gut will actually thank you for, this skillet is the kind of meal that feels indulgent without any of the heaviness. Asparagus and cherry tomatoes bring fiber and antioxidants to the pan, while eggs add a clean, satisfying protein that keeps things grounded and nourishing. The homemade pesto — blended from fresh basil, raw walnuts, lemon juice, and olive oil — means you're in full control of what goes in, with no hidden additives or preservatives that can sneak into store-bought versions. Nutritional yeast steps in for a savory, cheesy depth without dairy, making this easier on sensitive systems while still delivering serious flavor. Toasted walnuts scattered over the top add a gentle crunch and a dose of healthy fats that round out every bite. Everything comes together in one skillet, which means less cleanup and a dinner (or brunch) that looks far more impressive than the effort involved.
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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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