Pescatarian Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Pescatarian 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-edged cauliflower gets tossed with toasted walnuts, wilted spinach, and a vibrant homemade walnut-basil pesto before six eggs are nestled right into the pan and finished in the oven. The pesto is the real star here — blended with raw walnuts instead of pine nuts, it has a slightly earthy, creamy depth that clings beautifully to every floret. A pinch of turmeric gives the cauliflower a warm, golden hue and a subtle savory note that plays perfectly against the brightness of fresh lemon juice drizzled over the top at the end. Because everything is built around eggs, produce, and wholesome pantry staples, this dish fits naturally into a pescatarian lifestyle without any substitutions or workarounds. It goes straight from stovetop to oven to table in one pan, which means less cleanup and more time to enjoy it. Serve it right out of the skillet with extra basil scattered on top for a meal that feels as good as it looks.

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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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