Hazelnut Free Pesto-Walnut Egg Skillet with Cauliflower
This vibrant skillet is the kind of one-pan dinner that looks like it came from a restaurant but comes together entirely at home. Golden-edged cauliflower gets tossed with turmeric, red pepper flakes, and a generous swirl of bright, garlicky walnut-basil pesto before six eggs are nestled in and baked just until the whites set and the yolks stay gloriously soft. The pesto here is built entirely on walnuts rather than pine nuts or hazelnuts, so anyone avoiding tree nuts in the hazelnut family can dig in without second-guessing a single ingredient. Baby spinach wilts right into the mix, adding color and a little earthiness that balances the lemony punch of the pesto beautifully. A final drizzle of fresh pesto and lemon juice right before serving keeps everything tasting alive and vibrant. It's hearty enough to anchor a weeknight dinner but impressive enough to pull out for a lazy weekend brunch straight from the skillet.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!