Cashew Free Basil-Pesto Asparagus Salad
Fresh asparagus gets a vibrant makeover here, blanched until just tender and brilliant green, then tossed in a bright, herby pesto that comes together in minutes. The pesto itself is built on fresh basil, parsley, garlic, lemon juice, and good olive oil — nothing more, nothing less — so every bite tastes clean and alive. Pesto can be a tricky category when you're avoiding tree nuts, since many store-bought versions and even homemade recipes lean heavily on cashews or pine nuts as a base. This one skips them entirely without any substitutions or workarounds; the herbs and olive oil do all the heavy lifting on their own. The quick ice bath after blanching keeps the asparagus crisp and that gorgeous color locked in, which makes this dish just as impressive to look at as it is to eat. A final drizzle of olive oil and a scatter of lemon zest pull everything together into something that feels restaurant-worthy with very little effort. It works beautifully as a side dish or a light lunch, and it holds up well chilled if you want to get ahead of things.
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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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