Pistachio 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. Bright asparagus, burst cherry tomatoes, and softly set eggs come together in one pan, then get finished with a vibrant, herb-forward walnut pesto that ties everything together beautifully. The pesto itself is built on fresh basil, raw walnuts, garlic, and a squeeze of lemon — no pistachios, no pine nuts, nothing to second-guess. Nutritional yeast steps in to deliver that savory, slightly cheesy depth without any dairy, making the sauce feel rich and satisfying on its own terms. A handful of toasted walnuts scattered over the top adds a warm, nutty crunch that plays perfectly against the jammy tomatoes and silky egg yolks. Everything comes together in a single skillet, which means minimal cleanup and maximum flavor payoff. Serve it straight from the pan with extra pesto on the side and a few fresh basil leaves for a meal that genuinely earns its place in the regular rotation.
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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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