Lactose Free Basil-Pesto Asparagus Salad
This vibrant salad is a celebration of fresh, bright flavors — crisp-tender asparagus spears blanketed in a silky homemade pesto that's bursting with basil, parsley, garlic, and lemon. The blanch-and-shock method keeps the asparagus beautifully green and snappy, so every bite has that satisfying contrast of cool crunch and herbaceous richness. Because the pesto is built entirely from olive oil, fresh herbs, garlic, and lemon rather than any cheese or cream, it's naturally free of dairy without any substitutions or compromises. Store-bought pesto is one of those sneaky products that almost always contains parmesan or pecorino, so making your own here is both the smarter and more delicious choice. The lemon zest scattered over the top at the end adds a little pop of brightness that ties everything together. It works beautifully as a light lunch, a dinner party starter, or a make-ahead side that holds up well in the fridge for up to an hour before serving.
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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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