Soy Free Pesto-Walnut Egg Skillet with Cauliflower

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Soy Free Pesto-Walnut Egg Skillet with Cauliflower

This skillet is the kind of weeknight dinner that looks like you tried way harder than you actually did. Golden-edged cauliflower, wilted spinach, and toasty walnuts form a hearty base, all brought together with a bright, garlicky basil pesto made entirely from scratch in a blender. The eggs are nestled right into the pan and finished in the oven, giving you perfectly set whites with yolks that are still a little jammy in the center. Every single ingredient here is naturally free from soy — no tamari swaps, no hidden soy-based oils, no label-reading required. The homemade pesto is the real star: raw walnuts stand in for pine nuts and add a rich, earthy depth that pairs beautifully with the lemon juice and fresh basil. A final drizzle of that extra pesto over the top before serving makes the whole thing feel almost restaurant-worthy. It comes together in one oven-safe skillet, which means less cleanup and more time actually enjoying the meal.

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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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