Lupin 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. Tender asparagus, burst cherry tomatoes, and perfectly cooked eggs come together in one pan, then get finished with a vibrant homemade pesto built from fresh basil, raw walnuts, garlic, and a squeeze of lemon. The nutritional yeast adds a savory, almost cheesy depth without any dairy, keeping the whole dish clean and ingredient-forward. Lupin — a legume increasingly showing up in gluten-free flours, pasta, and packaged sauces — has no place here, since every component is made from scratch with whole, straightforward ingredients. That homemade pesto is genuinely the star: smooth, bright, and punchy, it ties the vegetables and eggs together in a way that no jarred sauce could match. A handful of toasted walnuts scattered over the top adds crunch and a warm, nutty finish that makes each bite feel complete. Serve it straight from the skillet with extra basil and you've got a meal that's as beautiful as it is fuss-free.
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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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