Paleo Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Paleo Pesto-Walnut Egg Skillet with Cauliflower

Golden-edged cauliflower, wilted spinach, jammy baked eggs, and a vibrant homemade walnut pesto — this skillet is the kind of meal that looks like it came from a restaurant but comes together entirely in one pan. The pesto is blended from scratch using fresh basil, raw walnuts, garlic, lemon juice, and olive oil, so every ingredient is clean and intentional with zero mystery additives. Cauliflower stands in beautifully as the hearty base, getting a warm boost from turmeric and red pepper flakes before the eggs are nestled in and finished in the oven. Walnuts pull double duty here — blended into the pesto and toasted right in the skillet — adding richness and satisfying crunch that makes this feel genuinely substantial. The whole thing is naturally grain-free and dairy-free without any substitutions or workarounds, which is exactly the kind of effortless fit that makes a recipe worth keeping in regular rotation. A final drizzle of pesto and a squeeze of lemon right before serving brightens everything up and ties all the flavors together beautifully.

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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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