Seed Oil Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this skillet brings together tender asparagus, blistered cherry tomatoes, and perfectly cooked eggs in one pan — finished with a vibrant walnut-basil pesto that ties everything together. Every drop of fat in this dish comes from extra-virgin olive oil and raw walnuts, so there's no canola, soybean, or any other refined seed oil hiding in the mix. The homemade pesto is the real star here — fresh basil, toasted walnuts, garlic, lemon juice, and nutritional yeast blitz into something far more flavorful than anything from a jar, and you control exactly what goes into it. Cooking the eggs directly in the vegetable mixture means fewer dishes and more flavor, as the whites set gently in a nest of jammy tomatoes and crisp-tender asparagus. A scatter of toasted walnuts on top adds a satisfying crunch that makes every bite a little more interesting. This is the kind of weeknight dinner that looks impressive enough to serve to guests but comes together with minimal effort and a single skillet.
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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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