Nutmeg Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Nutmeg 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 basil-walnut pesto all coming together in one pan. The pesto is blended from scratch with fresh basil, raw walnuts, garlic, olive oil, and lemon juice, so you know exactly what's in it — no store-bought sauces with mystery spice blends to second-guess. That matters when you're avoiding nutmeg, which has a sneaky habit of showing up in pre-made pestos, spice mixes, and even some packaged cauliflower dishes. Here, every ingredient is straightforward and clearly listed, giving you full control from start to finish. The turmeric and red pepper flakes bring warmth and color to the cauliflower without any of the usual warming-spice suspects, and the baby spinach wilts right into the mix for an effortless boost of greens. Dolloping the pesto in layers — some stirred in, some drizzled on top — means every bite has that herby, nutty richness. Serve it straight from the skillet with a squeeze of lemon and a few torn basil leaves, and it's genuinely stunning on the table.

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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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