Paleo Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this egg skillet is the kind of one-pan meal that makes eating whole, unprocessed foods feel genuinely exciting rather than restrictive. The homemade walnut pesto is the real star — fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast blended with good olive oil into something vibrant and rich, with zero dairy or grains in sight. Asparagus and cherry tomatoes build a colorful, tender base in the same skillet, and the eggs are nestled right into the vegetables so everything finishes together with minimal cleanup. Toasted walnuts scattered over the top add a warm, nutty crunch that makes each bite feel layered and complete. Because every component is made from scratch with simple, recognizable ingredients, there's no guesswork about what's actually in your food — just clean, real flavors doing all the work. It's equally at home as a weekend brunch centerpiece or a quick weeknight dinner when you want something nourishing without a lot of fuss.
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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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