Red Meat Allergy Friendly Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this egg skillet is built entirely around vegetables, eggs, and a vibrant homemade walnut pesto — making it a naturally safe choice for anyone managing a red meat allergy without sacrificing a single bit of flavor. The pesto comes together in a food processor with fresh basil, raw walnuts, garlic, nutritional yeast, and lemon juice, delivering a punchy, savory sauce that ties the whole dish together. Asparagus and cherry tomatoes are cooked until just tender and jammy in the same skillet, so cleanup stays minimal and every bite is packed with color. Eggs are nestled right into the vegetable mixture and cooked to your preferred doneness — runny and silky or fully set, the choice is yours. Toasted walnuts scattered over the top add a warm, nutty crunch that makes this feel genuinely restaurant-worthy. It's the kind of one-pan meal that works equally well for a lazy weekend brunch or a quick weeknight dinner when you want something nourishing but not boring.
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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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