Lactose Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this egg skillet is the kind of weeknight dinner that looks far more impressive than the effort it requires. The star is a vibrant homemade pesto built on fresh basil, raw walnuts, garlic, and nutritional yeast — that last ingredient doing the heavy lifting where parmesan would normally go, delivering a savory, umami-rich depth without a drop of dairy. Asparagus and cherry tomatoes cook down in the same skillet until tender and jammy, then four eggs are nestled right into the vegetables and cooked to your preferred doneness. Toasted walnuts scattered over the top add a warm, nutty crunch that ties everything together beautifully. The whole dish comes together in one pan, which means less cleanup and more time actually enjoying it. Serve it straight from the skillet with extra pesto on the side and a few fresh basil leaves, and it's genuinely hard to believe there's nothing to miss here.
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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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