Coconut 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 florets, toasted walnuts, and wilted spinach form a hearty, fragrant base, all brought together with a bright, garlicky basil pesto made entirely from scratch in a blender. Six eggs nestle right into the mixture before the whole pan goes into the oven, giving you those perfectly set whites with yolks that are still a little jammy in the center. A final drizzle of pesto and a squeeze of fresh lemon juice right before serving pulls every element into focus. Every ingredient here is straightforwardly plant- and egg-based, with olive oil doing all the heavy lifting in both the pesto and the sauté — no hidden dairy alternatives or tropical oils to second-guess. It's a one-pan meal that's as satisfying for a lazy Sunday brunch as it is for a fast Tuesday dinner, and it comes straight to the table from the skillet.
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Learn more →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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