High Fructose Corn Syrup Free Pesto-Walnut Egg Skillet with Asparagus
This skillet is the kind of weeknight dinner that looks far more impressive than the effort it takes — vibrant asparagus, jammy cherry tomatoes, and perfectly nestled eggs all finished with a bright, herby walnut pesto. Every component is made from scratch using whole, recognizable ingredients, so there's no need to scrutinize a label or wonder what's hiding in a store-bought sauce. The pesto comes together in a food processor with fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast — nothing processed, nothing sweetened, nothing suspicious. Avoiding high fructose corn syrup can get tricky with jarred sauces and condiments, but building the flavor base yourself means you stay completely in control of what goes into the pan. The toasted walnuts scattered over the top add a satisfying crunch that plays beautifully against the silky egg yolks and the pop of the tomatoes. It's a one-pan meal that comes together fast and hits every note — savory, fresh, a little spicy from the red pepper flakes, and genuinely gorgeous straight from the skillet.
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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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