BHA & BHT Free Basil-Pesto Asparagus Salad
Fresh asparagus meets a vibrant, herb-forward pesto in a salad that feels both light and deeply satisfying. The quick blanch-and-ice-bath method keeps the spears brilliantly green and perfectly tender-crisp, so every bite has that satisfying snap. The pesto comes together in a blender with fresh basil, parsley, garlic, lemon juice, and good extra-virgin olive oil — nothing processed, nothing preserved, just clean whole ingredients blended into something genuinely gorgeous. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which sneak into many store-bought pestos and bottled dressings without much fanfare. Making it from scratch here means you control every single ingredient, and the result is honestly better than anything from a jar anyway. A final drizzle of olive oil and a little extra lemon zest bring the whole dish together with a bright, citrusy finish. It works beautifully as a starter, a side, or even a light lunch straight from the fridge.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb fresh asparagus, woody ends snapped off
- 1 tsp salt, divided
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 2 tbsp lemon juice (from about 1 lemon)
- ¼ tsp lemon zest
- ¼ tsp salt
For serving
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
- 1 tsp lemon zest, for garnish (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat and stir in 3/4 tsp of the salt. Fill a large bowl with ice water and set it nearby.
- 2
Add the asparagus to the boiling water and cook until bright green and just tender when pierced with the tip of a knife, 2–3 minutes for medium spears. Drain through a colander and immediately transfer to the ice water. Let sit for 5 minutes until fully chilled, then drain and pat dry with a clean towel.
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