Pistachio Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Pistachio 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 walnut-basil pesto all coming together in one pan. The pesto here skips the traditional pine nuts entirely and leans on raw walnuts instead, giving it a rich, earthy depth that pairs beautifully with the brightness of fresh lemon juice and garlic. Turmeric and red pepper flakes add a warm, subtle kick to the cauliflower as it gets golden and tender on the stovetop before the whole skillet goes into the oven. Wilted baby spinach and toasted walnut pieces round out the base, making every bite feel hearty and satisfying without being heavy. For anyone navigating tree nut sensitivities around pistachios specifically, this recipe is a genuinely delicious option — every ingredient is straightforward, and there's nothing hidden to second-guess. Serve it straight from the pan with a final drizzle of pesto and a squeeze of lemon, and don't be surprised if people ask for the recipe before they've even finished eating.

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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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