Coconut Free Basil-Pesto Asparagus Salad
Fresh asparagus gets the star treatment here, blanched until vivid and tender, then tossed in a bright, herbaceous pesto made entirely from scratch. The dressing is built from basil, parsley, garlic, lemon juice, and good olive oil — nothing more, nothing less — so every element on the plate is clean and intentional. Store-bought pestos can be a minefield, often sneaking in unexpected oils or additives, but blending your own takes just minutes and the color alone is worth it. The quick ice bath keeps the spears perfectly crisp and that gorgeous green, which makes this dish as beautiful as it is delicious. A final drizzle of olive oil and a little extra lemon zest pull everything together into something that feels genuinely restaurant-worthy. It works equally well as a light lunch, a dinner party starter, or a make-ahead side that holds up nicely in the fridge for up to an hour.
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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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