Soy 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 all in one pan. The star is a vibrant walnut-basil pesto made entirely from scratch — fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast blended with good olive oil until silky and fragrant. Because every component is built from whole, straightforward ingredients, there's no need to scrutinize labels for hidden soy derivatives that sneak into so many store-bought sauces and condiments. The pesto gets spooned generously over the eggs and vegetables right before serving, so every bite picks up that bright, garlicky richness. Toasted walnuts scattered on top add a warm, nutty crunch that makes the whole dish feel a little more special without any extra effort. It comes together in a single skillet, which means minimal cleanup and maximum flavor — the kind of weeknight dinner that looks far more impressive than the work involved.
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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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