Emulsifier Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Emulsifier Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is a vibrant, satisfying one-pan meal built entirely from whole, recognizable ingredients — fresh basil, raw walnuts, olive oil, eggs, and cauliflower that turns golden and tender in the pan before everything comes together in the oven. The homemade walnut pesto is the real star here, blended from scratch with lemon juice and garlic so you know exactly what went into it — no store-bought shortcuts that might sneak in unwanted additives. For anyone navigating emulsifier concerns, that matters more than it might seem, since many jarred pestos and pre-made sauces rely on stabilizers to hold their texture. Here, olive oil does all the work naturally, and it does it beautifully. Turmeric and red pepper flakes give the cauliflower a warm, slightly spicy edge, while baby spinach wilts into the mix for color and substance. The eggs bake right into those pesto-streaked wells, setting into silky whites with yolks you can dial in to your preference. It's the kind of dinner that looks impressive straight from the pan but comes together with nothing more complicated than a blender and a good skillet.

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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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