BHA & BHT Free Pesto-Walnut Egg Spinach Salad
Fresh basil, raw walnuts, good olive oil, lemon juice — every ingredient here is exactly what it says it is, with no synthetic preservatives hiding in the mix. That matters more than it might seem, because BHA and BHT show up in a surprising number of packaged dressings, flavored nuts, and processed cheeses, making a salad like this harder to pull off than it looks on a restaurant menu. Here, the dressing is blended from scratch in a food processor, so you know precisely what's going in. The pesto vinaigrette is bright and herby, the walnuts get toasted in a skillet until golden and fragrant, and the eggs are cooked to that perfect jammy seven-minute yolk that makes everything feel a little luxurious. Baby spinach and halved cherry tomatoes round out the base with color and freshness, while optional shaved Parmesan adds a salty, savory finish if you want it. It's the kind of salad that feels like a proper meal rather than an afterthought, and it comes together with nothing more than a saucepan, a skillet, and a small food processor.
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Learn more →Ingredients
4 servings
For the eggs
- 4 large eggs
For the pesto vinaigrette
- 2 cups fresh basil leaves, loosely packed
- ¼ cup raw walnuts
- 1 small garlic clove
- 3 tbsp extra-virgin olive oil, for the dressing
- 2 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 5 oz baby spinach
- ½ cup raw walnuts, roughly chopped
- 1 cup cherry tomatoes, halved
- 1 tbsp extra-virgin olive oil, for toasting
- ¼ tsp salt, for toasting
For serving
- ¼ cup shaved parmesan (optional)
Instructions
- 1
Bring a medium saucepan of water to a full boil. Gently lower the eggs in with a spoon and cook for exactly 7 minutes for jammy, slightly soft yolks. Transfer immediately to a bowl of ice water and let sit for 5 minutes, then peel and halve lengthwise.
- 2
While the eggs cook, heat 1 tbsp extra-virgin olive oil in a small skillet over medium heat. Add the 1/2 cup roughly chopped walnuts and 1/4 tsp salt and cook, stirring frequently, for 3–4 minutes until the walnuts are fragrant and lightly golden — watch closely, as they can brown quickly. Transfer to a plate to cool.
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