Cinnamon Free Basil-Pesto Asparagus Salad
This vibrant salad is a celebration of fresh, herby flavors — crisp-tender asparagus spears blanketed in a silky homemade pesto that comes together in minutes. The blanch-and-shock method keeps the asparagus brilliantly green and perfectly snappy, so every bite has that satisfying contrast of cool vegetable and lush, garlicky sauce. Because the pesto is blended from scratch using basil, parsley, lemon, and good olive oil, you know exactly what's in it — no store-bought shortcuts with mystery spice blends that can sneak in unwanted ingredients. That bright hit of lemon juice and zest lifts the whole dish and keeps it tasting fresh rather than heavy. It works beautifully as a starter, a light lunch, or a stunning side alongside grilled proteins. The recipe is naturally free of warm baking spices, so it's a genuinely safe and satisfying option when you need to avoid certain seasonings without sacrificing any flavor. Serve it at room temperature for a dinner party showstopper, or chill it for an easy make-ahead dish that holds up beautifully.
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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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