Xanthan Gum 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 — vibrant asparagus, burst cherry tomatoes, and perfectly cooked eggs all finished with a bright, herby pesto. The homemade pesto comes together in a food processor using fresh basil, raw walnuts, garlic, nutritional yeast, lemon juice, and olive oil, so you know exactly what's in it and there's no need to scrutinize store-bought labels for additives or stabilizers. Xanthan gum has a way of sneaking into packaged sauces and condiments, but making the pesto from scratch here sidesteps that entirely without any extra fuss. Toasted walnuts scattered over the top add a warm, nutty crunch that plays beautifully against the jammy tomatoes and silky egg yolks. The eggs are nestled right into wells in the vegetable mixture and cooked covered, so you can dial in the yolk exactly how you like it — runny and saucy or fully set and hearty. It's a one-pan meal that feels fresh and restaurant-worthy, and it comes together with nothing but whole, straightforward ingredients.
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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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