Paraben Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this egg skillet brings together tender asparagus, burst cherry tomatoes, and a vibrant homemade basil-walnut pesto in one gorgeous pan. The pesto is blended fresh from whole, recognizable ingredients — basil, raw walnuts, garlic, lemon juice, nutritional yeast, and olive oil — so you know exactly what's going into every spoonful. That matters a lot when you're avoiding the synthetic preservatives that sneak into so many store-bought sauces and condiments. Everything here is built from scratch, which is exactly the kind of cooking that keeps your plate clean and your mind at ease. The eggs are nestled right into wells of the sautéed vegetables and cooked to your liking, making this feel like a proper restaurant brunch without any of the ingredient guesswork. A scatter of toasted walnuts on top adds a warm, nutty crunch that ties the whole dish together beautifully. It's the kind of one-skillet meal you'll want to make on repeat.
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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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