Pescatarian Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this egg skillet is the kind of weeknight dinner that feels far more impressive than the effort it requires. Tender asparagus and burst cherry tomatoes form a jammy, colorful base, while eggs are nestled right into the pan and cooked to your preferred level of doneness — runny yolks pooling into the vegetables or fully set if that's your style. The real star is the homemade walnut-basil pesto, blitzed together with garlic, lemon juice, and nutritional yeast for a sauce that's bright and nutty with just enough richness. Toasted walnuts scattered over the top add a satisfying crunch that plays beautifully against the soft eggs and silky pesto. A pinch of red pepper flakes woven into the vegetables gives the whole dish a gentle, welcome heat. Everything comes together in a single skillet, which means minimal cleanup and maximum flavor — a genuinely rare combination. Serve it straight from the pan with extra basil and a spoonful of leftover pesto on the side.
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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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