Citric Acid Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

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
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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