Pork Free 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 takes. Tender asparagus and burst cherry tomatoes form the base, while eggs are nestled right into the vegetables and cooked until the whites are set and the yolks are exactly how you like them. The real star is the homemade walnut pesto — blitzed together with fresh basil, garlic, lemon juice, and nutritional yeast, it brings a rich, vibrant punch that ties the whole skillet together. Toasted walnuts scattered over the top add a satisfying crunch and a subtle nuttiness that makes every bite a little more interesting. Everything here is naturally free from pork and pork-derived ingredients, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. It all comes together in one pan, which means less cleanup and more time to actually sit down and eat. Serve it straight from the skillet with extra pesto on the side and a few fresh basil leaves for a finish that looks like you really tried.
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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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