Pistachio Free Pesto-Walnut Egg Spinach Salad
This salad is a genuinely satisfying meal that hits every note — creamy jammy eggs, bright herby dressing, crispy toasted walnuts, and a pile of fresh spinach that actually makes you want to eat your greens. The pesto vinaigrette is blended right in a food processor with fresh basil, raw walnuts, garlic, and lemon juice, so it comes together fast and tastes far more vibrant than anything from a jar. Walnuts pull double duty here, lending richness to the dressing and a warm, golden crunch on top after a quick toast in olive oil — no pistachios anywhere in sight, which makes this a stress-free choice for anyone navigating that particular allergy. The seven-minute boiled eggs are the real star, with yolks that are just barely set and almost custardy, adding a luxurious texture to every forkful. Cherry tomatoes bring a pop of acidity that balances the nutty, garlicky dressing beautifully, and optional shaved Parmesan takes the whole thing over the top. It's the kind of salad that feels like a restaurant lunch but comes together in your own kitchen with straightforward, easy-to-source ingredients.
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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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