Peanut Free Pesto-Walnut Egg Skillet with Asparagus
This vibrant skillet is the kind of weeknight dinner that looks like it took serious effort but comes together in one pan with ingredients you can feel good about. Tender asparagus, burst cherry tomatoes, and perfectly cooked eggs are brought together with a bright, herby pesto made from scratch right in your food processor. The pesto leans on walnuts and nutritional yeast instead of pine nuts or parmesan, so there's no guesswork about what's actually in it — you made it yourself, start to finish. A handful of toasted walnuts scattered over the top adds a satisfying crunch and a nutty depth that makes every bite more interesting. The red pepper flakes give the whole thing a gentle kick that plays beautifully against the lemony basil pesto. It's the kind of dish that works just as well for a lazy Sunday brunch as it does for a fast weeknight meal, and serving it straight from the skillet means fewer dishes to deal with afterward.
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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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