Chestnut Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Chestnut 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, garlicky walnut pesto that you blitz together in minutes. The turmeric and red pepper flakes give the cauliflower a warm, subtly spiced backbone, while the lemon juice at the end cuts through everything with just the right amount of brightness. For anyone navigating tree nut concerns, it's worth knowing that chestnuts are entirely absent here — the recipe leans on walnuts for richness in both the pesto and the skillet, so there's no need to swap or substitute a thing. Everything goes from stovetop to oven in a single cast-iron or oven-safe pan, which means fewer dishes and a genuinely impressive presentation when you bring it straight to the table. Finish it with a scatter of fresh basil and an extra drizzle of pesto, and it's honestly hard to believe something this vibrant came together so effortlessly.

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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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