Pecan Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Pecan Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is a vibrant, one-pan dinner that hits every note — earthy cauliflower, silky baked eggs, and a bright, herby pesto that ties it all together. The homemade walnut-basil pesto is blended fresh from scratch, so you know exactly what's in it and can feel confident there are no unwanted nuts hiding in the mix. Golden-edged cauliflower gets a warm boost from turmeric and red pepper flakes before being folded with wilted spinach and dolloped generously with that green, garlicky sauce. Cracking eggs directly into the skillet and finishing everything in the oven means you get perfectly set whites and jammy yolks without any extra dishes. A final drizzle of pesto and a squeeze of lemon juice right before serving keeps the flavors fresh and lively. It's the kind of recipe that looks impressive straight from the pan but comes together with surprisingly little fuss.

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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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