Vegetarian Pesto-Walnut Egg Skillet with Asparagus
This skillet is the kind of weeknight dinner that feels far more impressive than the effort it takes — vibrant asparagus, burst cherry tomatoes, and perfectly cooked eggs all nestled together in one pan. The homemade walnut pesto is the real star, blending fresh basil, lemon juice, and nutritional yeast into something deeply savory and bright without a drop of dairy. Toasting the reserved walnuts before scattering them over the top adds a warm, nutty crunch that makes every bite a little more interesting. The eggs are cooked right in the vegetable mixture, so the yolks mingle with the pesto and tomato juices in the best possible way — you can take them runny or fully set depending on your mood. It's a genuinely satisfying meal that doesn't rely on meat or cheese to feel complete, which can be harder to pull off than it sounds. Everything comes together in a single skillet, which means less cleanup and more time to enjoy it.
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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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