Gelatin Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

Gelatin Free Pesto-Walnut Egg Skillet with Cauliflower

This vibrant skillet is a weeknight showstopper that brings together golden cauliflower, wilted spinach, toasty walnuts, and a bright homemade basil pesto — all crowned with six perfectly baked eggs. The pesto is blended fresh from basil, raw walnuts, garlic, olive oil, and lemon juice, so you know exactly what's in it with zero mystery additives. That matters more than people realize, since many store-bought pestos and jarred sauces sneak in stabilizers or thickeners that aren't always obvious on the label. Here, every ingredient is whole and straightforward, making it a genuinely clean, gelatin-free choice without any compromise on flavor. Turmeric and red pepper flakes give the cauliflower a warm, subtly spiced edge, while the lemon juice at the end lifts everything into something that tastes almost restaurant-worthy. The eggs bake right into the pan, soaking up all that herby, nutty goodness as the whites set and the yolks stay just a little jammy. Serve it straight from the skillet and let people scoop their own portion — it's the kind of dish that disappears fast.

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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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