Turmeric Free Pesto-Walnut Egg Skillet with Asparagus
This skillet is the kind of weeknight dinner that looks far more impressive than the effort it requires. Bright asparagus and burst cherry tomatoes form a savory, colorful base, while eggs nestled right into the vegetables cook up with perfectly set whites and yolks done exactly to your liking. The homemade walnut pesto — built from fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast — gets spooned over the top at the end, keeping it vibrant and punchy rather than muted by heat. Toasted walnuts scattered over everything add a satisfying crunch that ties the whole dish together. Every single ingredient here is naturally free of turmeric, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. It comes together in one pan, which means minimal cleanup and maximum flavor payoff. Serve it straight from the skillet with extra basil and a good piece of crusty bread to catch all that glossy pesto.
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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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