Macadamia Free Pesto-Walnut Egg Skillet with Asparagus
This skillet is the kind of weeknight dinner that looks far more impressive than the effort it requires — vibrant asparagus, burst cherry tomatoes, and perfectly nestled eggs all finished with a bright, herby pesto. The homemade basil pesto comes together in a food processor with walnuts, garlic, nutritional yeast, and a squeeze of lemon, giving it a savory, slightly tangy depth that store-bought versions rarely match. Toasted walnuts scattered over the top add a satisfying crunch that plays beautifully against the silky egg yolks. The whole thing cooks in a single skillet, which means less cleanup and more time to actually enjoy your meal. For anyone navigating tree nut restrictions around macadamia nuts specifically, this recipe leans entirely on walnuts — no macadamias anywhere in the ingredient list — so you can cook with confidence. The eggs can be cooked to your preference, whether you love a jammy, runny yolk or prefer everything fully set. Serve it straight from the pan with extra pesto on the side and a few fresh basil leaves for a dish that feels like something you'd order at a brunch spot.
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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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