Wheat Free Pesto-Walnut Egg Skillet with Asparagus
This vibrant skillet is the kind of weeknight dinner that looks like you tried way harder than you actually did. Tender asparagus, burst cherry tomatoes, and perfectly nestled eggs come together in one pan, then get finished with a bright, herby walnut pesto that ties everything together beautifully. The pesto itself is made entirely from scratch — fresh basil, raw walnuts, garlic, lemon juice, and nutritional yeast blended with olive oil — so there's no guesswork about what's actually in it, and every ingredient is naturally free of wheat. For anyone navigating a wheat-free lifestyle, egg dishes can sometimes feel limited, but this one proves otherwise with bold, layered flavors that don't rely on any grains or flour-based thickeners whatsoever. A handful of toasted walnuts scattered over the top adds a satisfying crunch and a nutty depth that makes each bite feel complete. The whole thing cooks in a single skillet, which means minimal cleanup and maximum payoff — always a win. Serve it straight from the pan with extra pesto on the side and a few fresh basil leaves for a meal that's as pretty as it is delicious.
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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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