Sesame Free Pesto-Walnut Egg Spinach Salad
Fresh basil, toasted walnuts, bright lemon juice, and good olive oil come together in a blended pesto vinaigrette that coats every leaf of baby spinach in something genuinely craveable. The jammy seven-minute eggs are the real star — just set enough to slice cleanly, with that golden, slightly soft yolk that makes the whole bowl feel indulgent without any real effort. Toasting the walnuts in a skillet before adding them to the salad takes only a few minutes but adds a deep, nutty crunch that makes a noticeable difference in every bite. Cherry tomatoes bring a pop of sweetness and acidity that balances the richness of the dressing, and optional shaved Parmesan rounds everything out with a salty, savory finish. Store-bought dressings and pesto sauces can be a minefield when you're avoiding sesame — tahini sneaks into more products than you'd expect — so blending your own from scratch here is both the smarter and tastier move. Every ingredient in this bowl is straightforward and easy to verify, which means you can focus on enjoying a genuinely satisfying meal rather than reading labels.
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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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