Almond Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Almond Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is the kind of weeknight dinner that looks like you tried way harder than you actually did. Golden-edged cauliflower, wilted spinach, and jammy baked eggs all come together in one pan, blanketed in a bright, herby walnut pesto that pulls every element into focus. The pesto here skips almonds entirely and leans on raw walnuts instead, delivering that same rich, nutty depth without any concern about almond cross-contact hiding in a store-bought sauce. Turmeric and red pepper flakes give the cauliflower a warm, subtly spiced backbone, while fresh lemon juice keeps the whole dish from feeling heavy. Cracking eggs directly into the pan and finishing everything in the oven means you get perfectly set whites with yolks that are still a little soft — no babysitting required. It goes straight from oven to table in the skillet, which also means fewer dishes, and that's always a win.

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
⅓ cup raw walnuts
2 cloves garlic, peeled
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
¼ tsp salt

For the skillet

2 tbsp extra virgin olive oil
1 medium head cauliflower (about 1 ½ lb), cut into small florets
¼ tsp ground turmeric
¼ tsp red pepper flakes
¼ tsp salt
¼ cup raw walnuts, roughly chopped
3 cups baby spinach
6 large eggs
salt and pepper, to taste

For serving

1 tbsp fresh lemon juice
fresh basil leaves, for garnish (optional)

Instructions

1
Make the pesto: combine the basil, 1/3 cup raw walnuts, garlic, 1/4 cup olive oil, 2 tbsp lemon juice, and 1/4 tsp salt in a food processor or blender. Pulse until a coarse, spreadable paste forms, scraping down the sides as needed. Set aside.
2
Preheat the oven to 375°F (190°C). Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.

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