Honey Free Pesto-Walnut Egg Skillet with Asparagus
This vibrant skillet is the kind of weeknight dinner that looks like you tried much harder than you actually did. Tender asparagus, burst cherry tomatoes, and perfectly cooked eggs come together in one pan, then get finished with a bright, herby walnut pesto that ties everything together beautifully. The homemade pesto is built from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast — every ingredient is straightforward and naturally free from any sweeteners, so there's no need to scrutinize labels or swap anything out. Toasting a handful of walnuts in the same skillet before you start adds a nutty crunch on top that makes the final dish feel genuinely restaurant-worthy. A gentle simmer under the lid gives you full control over your egg yolks, whether you want them jammy and runny or cooked all the way through. It's a one-pan meal that's as satisfying for a lazy Sunday brunch as it is for a quick Tuesday dinner, and the leftover pesto is practically begging to be spread on toast the next morning.
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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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