Citric Acid Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

Citric Acid Free Pesto-Walnut Egg Skillet with Cauliflower

This vibrant skillet is the kind of weeknight dinner that looks like it came from a restaurant but comes together entirely in one pan. Golden-edged cauliflower, wilted spinach, and jammy baked eggs are all brought together with a bright, herby walnut pesto that you blitz up in minutes. Avoiding citric acid — the kind that hides in packaged sauces, jarred pestos, and processed seasonings — usually means giving up convenience, but this recipe builds every layer of flavor from scratch using whole, clean ingredients. The pesto relies on fresh basil, raw walnuts, garlic, and a squeeze of real lemon juice, so you know exactly what's going in. Turmeric and red pepper flakes give the cauliflower a warm, earthy depth, while the eggs bake right into the skillet until the whites are set and the yolks stay just a little soft. A final drizzle of the remaining pesto and a hit of fresh lemon juice over the top pulls everything together with a pop of freshness. It's hearty, satisfying, and genuinely beautiful straight from the pan.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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