Hazelnut Free Basil-Pesto Asparagus Salad
Fresh asparagus gets the star treatment here, blanched until vivid green and tender-crisp, then tossed in a bright, herbaceous pesto that comes together in minutes. The sauce is built entirely from basil, parsley, garlic, lemon, and good olive oil — no nuts of any kind, so you can blend away without a second thought about cross-contact. That's genuinely rare for a pesto-based dish, since most versions rely on pine nuts or, worse, a nut blend that can sneak hazelnuts in through the back door. Here, the herbs and lemon do all the heavy lifting, and the result is punchy, fresh, and surprisingly complex. The quick ice-bath step keeps the asparagus beautifully bright and stops it from going limp, which makes the whole platter look as good as it tastes. A final drizzle of olive oil and a little extra lemon zest over the top takes it from weeknight side to something you'd proudly set out for guests. Serve it at room temperature or slightly chilled — either way, it disappears fast.
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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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