Turkey 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 blistered cherry tomatoes form the base, while eggs are nestled right into the vegetables and cooked to your preferred doneness — runny yolk or fully set, your call. The real star is the homemade walnut-basil pesto blended with nutritional yeast and a squeeze of lemon, which brings a rich, savory depth that store-bought versions rarely match. Toasted walnuts scattered over the top add a satisfying crunch and a nutty warmth that ties everything together beautifully. Every single ingredient here is naturally free of poultry, so there's no substituting or label-scanning required — just straightforward, wholesome cooking from start to finish. It comes together in one skillet, which means less cleanup and more time to enjoy it straight from the pan with a good piece of crusty bread on the side.
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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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