Hazelnut Free Pesto-Walnut Egg Skillet with Asparagus
This skillet is the kind of weeknight dinner that looks far more impressive than the effort it requires — vibrant asparagus, burst cherry tomatoes, and perfectly cooked eggs all nestled together in one pan. The homemade walnut pesto is the real star, blending fresh basil, garlic, lemon juice, and nutritional yeast into something bright and deeply savory. Because the pesto is made entirely from scratch right in your food processor, you have complete control over every ingredient that goes into it — no store-bought jars with murky "may contain" labels to second-guess. Walnuts stand in as the nut of choice here, and since the recipe contains no hazelnuts at any stage, it's a genuinely safe and satisfying option for anyone navigating that specific allergy. A handful of toasted walnuts scattered over the top at the end adds a warm, nutty crunch that plays beautifully against the jammy tomatoes and runny yolk. Serve it straight from the skillet with extra basil and a spoonful of leftover pesto on the side, and you've got a meal that feels both rustic and a little special.
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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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