Legume 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 takes. Tender asparagus and burst cherry tomatoes form the base, while eggs are nestled right into the vegetables and cooked to your preferred doneness — runny and silky or fully set, your call. The real star is the homemade walnut pesto, blended with fresh basil, garlic, lemon juice, and nutritional yeast for a rich, savory drizzle that ties everything together beautifully. Toasted walnuts scattered over the top add a warm crunch that makes every bite a little more interesting. For anyone navigating a legume-free approach, this recipe is naturally in the clear — no beans, no lentils, no soy, and no hidden legume-based fillers anywhere in the ingredient list. The pesto skips the traditional pine nuts in favor of walnuts, which gives it a slightly earthier, more robust flavor that honestly works even better here. Everything comes together in one pan, making cleanup as easy as the cooking itself.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!