Nitrate & Nitrite 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 takes. Asparagus and cherry tomatoes cook down in a single pan until tender and jammy, then eggs are nestled right into the vegetables and cooked to your liking — runny yolks or fully set, your call. The real star is the homemade walnut-basil pesto, blended with fresh lemon juice, garlic, and nutritional yeast for a rich, savory finish that comes entirely from whole, unprocessed ingredients. That matters here, because so many store-bought pestos and flavored condiments sneak in additives and preservatives that people avoiding nitrates and nitrites have to watch for. Every component in this skillet is built from scratch using fresh produce, raw nuts, and pantry staples — nothing cured, nothing processed, nothing to second-guess. Toasted walnuts scattered over the top add a warm crunch that ties the whole dish together beautifully. It's a one-pan meal that's as clean as it is craveable.
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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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