Macadamia Free Pesto-Walnut Egg Skillet with Cauliflower
This skillet is the kind of weeknight dinner that looks like you spent way more effort than you actually did — golden cauliflower, jammy baked eggs, and a vibrant homemade walnut pesto all coming together in one pan. The pesto leans on raw walnuts and fresh basil instead of the more common pine nuts, giving it a slightly earthy, rich depth that pairs beautifully with the turmeric-kissed florets and wilted spinach underneath. For anyone navigating a macadamia nut allergy or sensitivity, this recipe is a genuinely satisfying find because every ingredient is straightforward and easy to verify — no exotic nut blends, no ambiguous store-bought sauces. The technique is simple: sauté, stir, nest your eggs, and let the oven do the finishing work. A final drizzle of bright lemon juice and extra pesto right before serving pulls everything into focus and keeps the flavors feeling fresh rather than heavy. Serve it straight from the skillet and let people scoop their own portion — it's that kind of meal.
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!