Sesame Free Pesto-Walnut Egg Skillet with Asparagus
Bright, herby, and deeply satisfying, this egg skillet brings together tender asparagus, burst cherry tomatoes, and jammy eggs nestled right in the pan. The real star is the homemade walnut pesto — blitzed together with fresh basil, garlic, lemon juice, and nutritional yeast — which gets spooned over everything at the end for a vivid, fragrant finish. Because the pesto is made entirely from scratch, you stay in full control of every ingredient, with no store-bought sauces or condiments that might sneak in hidden sesame oil or tahini. Toasted walnuts scattered over the top add a warm, nutty crunch that makes each bite feel a little more special. The whole thing comes together in one skillet, which means minimal cleanup and maximum flavor payoff. It works beautifully as a weekend brunch centerpiece or a quick, nourishing weeknight dinner when you want something that feels a bit elevated without a lot of effort. Serve it straight from the pan with extra pesto on the side and a few fresh basil leaves for a dish that looks as good as it tastes.
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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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