Pecan Free Pesto-Walnut Egg Skillet with Asparagus
This skillet is the kind of weeknight dinner that looks far more impressive than the effort it requires — vibrant asparagus, burst cherry tomatoes, and perfectly cooked eggs all nestled together in one pan. The homemade pesto is built from fresh basil, raw walnuts, garlic, nutritional yeast, and lemon juice, giving it a bright, savory depth without any dairy. Toasting a small handful of walnuts separately adds a warm, nutty crunch on top that makes every bite feel intentional. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying your meal. For anyone navigating tree nut restrictions, it's worth noting that walnuts are used here in place of the pine nuts you'd typically find in a classic pesto — so this recipe is naturally free of pecans and works beautifully as written. Serve it straight from the pan with a scatter of fresh basil and a spoonful of extra pesto on the side, and it's honestly hard to believe how simple it was to pull off.
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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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