Mushroom Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this egg skillet is the kind of weeknight dinner that feels 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 yolks or fully set, your call. The real star is the homemade walnut-basil pesto blended with nutritional yeast and a squeeze of lemon, which gets spooned over everything at the end for a fresh, vibrant finish. Toasted walnuts scattered on top add a satisfying crunch that ties the whole dish together. For anyone navigating a mushroom-free lifestyle, this recipe is a genuinely easy win — every ingredient is straightforward, and there's nothing hidden in the pesto or the skillet that could sneak in unwanted fungi. It all comes together in one pan, which means fewer dishes and more time to enjoy that gorgeous, pesto-draped result.
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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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