Brazil Nut Free Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal — jammy seven-minute eggs nestled over a pile of baby spinach and cherry tomatoes, all tied together with a bright, herbaceous pesto vinaigrette that you blitz together in minutes. The dressing leans on fresh basil, lemon juice, and walnuts for a punchy, nutty depth that store-bought dressings simply can't match. Toasting the walnuts in olive oil before they hit the salad is a small step that makes a big difference, coaxing out a warm, golden flavor that adds real texture to every bite. For anyone navigating tree nut restrictions, it's worth knowing that walnuts are the only nut in this recipe — there are no brazil nuts, no mixed nut blends, and no ambiguous "nut oils" hiding in the ingredient list. The whole thing comes together in one skillet, one small food processor, and a single mixing bowl, which means cleanup is almost as easy as the cooking. Optional shaved Parmesan on top adds a salty, savory finish that takes it from weeknight salad to something you'd genuinely want to serve to guests.
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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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