Chestnut Free Basil-Pesto Asparagus Salad
Bright, herby, and impossibly fresh, this asparagus salad is the kind of dish that makes people ask for the recipe before they've even finished their plate. The asparagus is blanched just until tender and vivid green, then shocked in ice water to lock in that gorgeous color and satisfying snap. The homemade pesto comes together in a blender with fresh basil, parsley, garlic, lemon juice, and good olive oil — no nuts of any kind, so there's zero concern about cross-contact from store-bought versions that sometimes sneak in unexpected tree nuts. That bright, garlicky sauce clings to every spear and gets a final lift from a little extra lemon zest on top. It works beautifully as a starter, a side for grilled proteins, or even a light lunch straight from the fridge. The whole thing is clean, vibrant, and built entirely from ingredients you can feel confident about.
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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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