Mustard Free Pesto-Walnut Egg Skillet with Asparagus
Eggs nestled into a vibrant tangle of asparagus and burst cherry tomatoes is the kind of weeknight dinner that feels far more impressive than the effort involved. The real star here is the homemade walnut-basil pesto — blended with garlic, lemon juice, nutritional yeast, and good olive oil — which gets spooned over everything at the end for a bright, herbaceous finish. Toasted walnuts scattered on top add a satisfying crunch that makes each bite genuinely interesting. For anyone navigating a mustard-free kitchen, this dish is naturally in the clear: the pesto comes together from scratch with zero condiment shortcuts, so there's no label-reading anxiety or hidden seasoning blends to worry about. The red pepper flakes give the whole skillet a gentle heat, and the eggs cook right in those little vegetable wells, soaking up all that savory, tomatoey goodness. It's a one-pan meal that covers a lot of ground — fresh, filling, and completely free of the usual suspects.
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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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