MSG Free Pesto-Walnut Egg Skillet with Asparagus
This vibrant skillet is the kind of weeknight dinner that looks like you tried way harder than you did. Bright asparagus, jammy cherry tomatoes, and perfectly cooked eggs all come together in one pan, finished with a swipe of herbaceous homemade pesto and a handful of golden toasted walnuts for crunch. The pesto is blended from scratch using fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast — every ingredient is whole and recognizable, with no seasoning packets or shortcuts that might sneak in unwanted additives. That matters a lot when you're cooking without monosodium glutamate, because so many store-bought sauces and flavor bases are where it tends to hide. Here, you control everything from the first pulse of the food processor to the final scatter of herbs. The eggs are nestled right into the vegetables and cooked covered, so the whites set gently while the yolks stay exactly how you like them. It's a satisfying, flavor-packed meal that proves clean cooking doesn't have to mean boring cooking.
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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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